Chicken-Mushroom Risotto
By: Anonymous
Published: Thursday, February 11, 2010 - 4:41pm

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. 6 Serve. 7 Makes about 4-1/2cups or 4 servings.