Chicken-Mushroom Risotto

Directions

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon 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. Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
5. Serve. Makes about 4½ cups or 4 servings.