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    Chicken Mushroom Risotto


    Source of Recipe


    Ginger

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6443.2

    List of 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 oz. can
    1/8 ts Pepper
    1/2 c Frozen peas

    Recipe



    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.

 

 

 

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