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  Recipe Home » Poultry » Chicken-Mushroom Risotto
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  Chicken-Mushroom Risotto
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 146
Ingredients:
2 tbsp Margarine or butter, divided
3/4 lb 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
1/8 tsp Pepper
1/2 cup Frozen peas
Instructions:
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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