Chicken-mushroom risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter; divided |
| ¾ | pounds | Chicken breasts skinless, boneless cut into cubes |
| 1 | small | Onion; finely chopped about 1/4 cup |
| 1 | medium | Carrot OR 1 small red pepper finely chopped (about 1/3c) |
| 1 | cup | Regular long-grain rice uncooked |
| 1 | can | (14-1/2 oz) Chicken Broth Swanson Ready to Serve |
| 1 | can | Cream of Mushroom Soup Campbells Condensed 10-3/4 ounce can |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Frozen peas |
Directions
1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. 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 4-½ cups or 4 servings.