Cooking Recipe Chicken-Mushroom Risotto
Recipe Ingredients
2 tb
Margarine or butter; divided
3/4 lb
Chicken breasts
-skinless, boneless
-cut into cubes
1 sm
Onion; finely chopped
-about 1/4 cup
1 md
Carrot OR 1 small red pepper
-finely chopped (about 1/3c)
1 c
Regular long-grain rice
-uncooked
1 cn
(14-1/2 oz) Chicken Broth
-Swanson Ready to Serve
1 cn
Cream of Mushroom Soup
-Campbells Condensed 10-3/4 ounce can
1/8 ts
Pepper
1/2 c
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 4-1/2 cups or 4 servings.