Garden risotto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | large | Sweet onion; finely chopped |
| 3 | Cloves garlic; finely chopped | |
| 1¾ | cup | Uncooked orzo pasta |
| 2 | cups | Broccoli florets |
| 2 | cans | (14.5 oz) reduced-sodium chicken broth |
| 2 | Boneless skinless chicken breast halves; cut in 1 in pieces | |
| 1½ | cup | Frozen corn kernels; thawed |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Grated Parmesan cheese |
Directions
Heat oil in 12" nonstick skillet over medium-high heat. Add onion and garlic. Cook 2 minutes, stirring occasionally, until mixture is softened.
Add orzo, broccoli and broth. Reduce heat to medium and cover. Cook 6 minutes, stirring occasionally. Add chicken and cook for 6 minutes.
Stir in corn, salt, and pepper, and cook 5 minutes. Remove pan from heat, stir in cheese.
Recipe by: Parents Magazine - March 1998 Posted to EAT-L Digest by The Taillons <taillon@...> on Mar 14, 1998