Chicken and vegetable risotto

Yield: 1 Servings

Measure Ingredient
\N \N Non-stick olive oil cooking spray
2 cups Sliced fresh mushrooms
1 small Chopped onion
4 \N Cloves minced garlic
¼ cup Finely chopped fresh parsley or 1 T. dried parsley leaves
4 tablespoons Chopped fresh basil or 1 T. dried basil leaves
6 cups Lo fat; lo sodium chicken broth
2 cups Broccoli flowerettes; cooked crisp tender
\N \N ! 1/2 C. uncooked arborio rice
1 pounds Chicken tenders; cut into 1/2 in. pieces and cooked
4 \N Plum tomatoes; seeded and chopped
½ teaspoon Each salt and pepper
2 tablespoons Grated Parmesan or Romano cheese

Spray non-stick pan with cooking spray, heat over medium heat til hot. Add mushrooms, onion and garlic. Cook and stir 5 min. or til tender. Add parsley and basil, cook and stir 1 min. Heat broth to a boil in a medium saucepan. Reduce heat to low and simmer. Add rice to mushroom mixture - cook and stir over medium heat 1-2 min. Add broth to mushroom mixture, ½ C. at a time stirring constantly til broth is absorbed before adding next ½ C. Continue adding broth and stirring til rice is tender, about 20-25 min. Add broccoli, chicken, tomatoes, salt and pepper. Cook and stir 2-3 min. or til heated through. Sprinkle with cheese and serve.

Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on Feb 18, 1998

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