Chicken-Mushroom Risotto

Ingredients

2 tablespoons Margarine or butter, divided
pound Chicken breasts skinless, boneless cut into cubes
1 small Onion, finely chopped about ¼ cup
1 medium Carrot OR 1 small red pepper finely chopped (about ⅓
1 cup Regular long-grain rice uncooked
1 can (14-½ oz) Chicken Broth Swanson Ready to Serve
1 can Cream of Mushroom Soup 10-¾ ounce can
teaspoon Pepper
cup Frozen peas

Preparation

1
In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside.
2
In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly.
3
Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.
4
Add peas and reserved chicken.
5
Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
7
Makes about 4-1/2cups or 4 servings.

Tools

 



Yield:

1.0 servings

Added:

February 11, 2010

Creator:

Anonymous

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