Chicken mushroom risotto

4 Servings

Ingredients

QuantityIngredient
2tablespoonsMargerine or butter
¾poundsSkinless; boneless chicken cut up into small pieces
1cupRegular long-grain rice
1mediumCarrot; chopped -or-
1smallRed pepper; chopped (can use both if you like)
1smallOnion; chopped
1can(14-oz) chicken broth (I used a chicken boulion and add 14 oz of water)
1can(10.75-oz) Campbell's condensed cream of mushroom soup
teaspoonBlack pepper
½cupFrozen peas
Fresh rosemary sprigs for garnish (I didn't have fresh I used dry and add this right to my mixture)

Directions

submitted by: mgiroux@...

I made this last night for dinner. A friend gave me this receipe, we loved it so I thought I would share it with everyone. Hope you enjoy this.

IN 3 QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, IN 1 TBSP HOT BUTTER, COOK CHICKEN UNTIL BROWNED, STIRRING OFTEN. R EMOVE AND SET ASIDE. REDUCE HEAT TO MEDUIM. IN THE SAME SAUCEPAN, IN REMAINING 1 TBSP BUTTER COOK RICE, CARROT AND ONION UNTIL RICE IS BROWNED, STIRRING CONSTANTLY. STIR IN BROTH, SOUP AND PEPPER. HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; COOK 15 MINUTES, SIRRING OCCASIONALLY. STIR IN PEAS AND RESERVED CHICKEN. COVER COOK 5 MINUTES OR UNTIL RICE IS TENDER AND LIQUIED IS ABSORBED, STIRRING OCCASIONALLY. GARNISH WITH ROSEMARY. MAKES 4½ CUPS.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 19 MARCH 1996

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