Chicken-Mushroom Risotto

Photo: flickr user BitchBuzz

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

teaspoon Pepper

cup Frozen peas

In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside.

In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly.

Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.

Add peas and reserved chicken.

Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.

Makes about 4-1/2cups or 4 servings.

1.0 servings

Thursday, February 11, 2010 - 4:41pm

Anonymous