Chicken-Mushroom Risotto
Submitted by Carmie
A shortcut chicken and mushroom risotto made with long grain rice, cream of mushroom soup, and chicken broth. Creamy, comforting, and on the table in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minReal risotto purists might raise an eyebrow, but this shortcut version delivers creamy, satisfying results without all the stirring.
Cubed chicken breast browns in butter, then toasted rice, onion, and carrot simmer in a blend of chicken broth and cream of mushroom soup. The soup does double duty as both flavor base and thickener, giving you that creamy, risotto-like consistency without standing over the stove ladling broth for 45 minutes.
Frozen peas stir in at the end for a pop of color and sweetness. It’s weeknight comfort food that feeds four in about 40 minutes.
Kitchen Tips
- Toast the rice in the butter until it turns lightly golden. This adds a nutty depth and helps the grains hold their shape.
- Stir occasionally during the 15-minute simmer to prevent sticking, but don’t stir constantly or you’ll make it gummy.
- Add the peas frozen. They only need 5 minutes and will stay bright green instead of turning army drab.
Ingredients
Directions
- In 3-quart saucepan over medium-high heat, in 1 tablespoon 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.
- Serve. Makes about 4½ cups or 4 servings.
Comments
