Chicken with Tomato Relish and Carrot Parmesan Risotto

I tried out this recipe the other night and was happy with how it came out. I found it in an old issue of Everyday Food, which has some awesome recipes. The original recipe called for sauteed chicken, but I always burn sauteed chicken so I would suggest baked.

Relish:
- 1 can (14.5 oz) of seasoned diced tomatoes in juice, drained
- 1/2 C chopped fresh parsley (or dried)
- 1 TBS olive oil
- 2 TBS lemon juice
- 1 TBS jarred capers, drained

Stir together all ingredients and season relish with salt and pepper. Top chicken with relish.

Risotto:
- 2 cans (14.5 oz each) reduced sodium chicken broth
- 2 TBS butter
- 1/2 medium red onion, chopped in food processor
- 5 medium carrots, grated in food processor
- coarse salt and pepper
- 1 1/4 C long-grain white rice
- 1/2 C dry white wine
- 1/4 C grated Parmesan

1. In a saucepan, bring broth and 2 C water to a light simmer over medium heat.
2. In another large saucepan, melt 1 TBS butter over medium heat. Add onion and carrots, then season with salt and pepper. Cook, stirring occasionally until veggies soften, about 5-7 minutes. Stir in rice. Add white wine and cook, stirring until absorbed, 2-4 minutes.
3. Add 2 C hot broth and simmer mixture over medium-low. Stir frequently until mostly absorbed, 10-12 minutes. Continue to add broth, 1 C at a time, stirring occasionally. Do not add more broth until absorbed. Cook until rice is creamy-- about 20 minutes. (You probably won't have to use all the broth.)
4. Remove risotto from hear, stir in 1 TBS butter and cheese. Season with salt and pepper.