"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Risotto Recipe

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This recipe for Chicken Risotto, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Johnson
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 T. butter or margarine
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions (tops optional), chopped
3 cups chicken broth (or use 2 cans)
1 tsp. basil
1 cup (4 oz) shredded Cheddar cheese

Directions:
Directions:
In large skillet, melt 2 T. butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onions. Continue cooking, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover and simmer for 15-20 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is one of Kristen's favorites.

 

 

 

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