Chicken-Mushroom Risotto
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
or butter, divided |
|
| ¾ | pound |
chicken breast halves, boneless, skinless
cut into cubes |
|
| 1 | small |
onions
finely chopped |
|
| 1 | medium |
carrots
or 1 small red pepper, finely chopped |
|
| 1 | cup |
rice
long grain, uncooked |
|
| 1 | can |
chicken broth
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | cup |
green peas
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
or butter, divided |
|
| 340.2 | g |
chicken breast halves, boneless, skinless
cut into cubes |
|
| 1 | small |
onions
finely chopped |
|
| 1 | medium |
carrots
or 1 small red pepper, finely chopped |
|
| 237 | ml |
rice
long grain, uncooked |
|
| 1 | can |
chicken broth
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
green peas
frozen |
|
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.
