Chicken and vegetable risotto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Non-stick olive oil cooking spray | ||
| 2 | cups | Sliced fresh mushrooms |
| 1 | small | Chopped onion |
| 4 | 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 |
| ! 1/2 C. uncooked arborio rice | ||
| 1 | pounds | Chicken tenders; cut into 1/2 in. pieces and cooked |
| 4 | Plum tomatoes; seeded and chopped | |
| ½ | teaspoon | Each salt and pepper |
| 2 | tablespoons | Grated Parmesan or Romano cheese |
Directions
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