"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken-Mushroom Risotto Recipe

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Chicken-Mushroom Risotto image

 

This recipe for Chicken-Mushroom Risotto, by , is from Nana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kwolick

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp margarine or butter
pound skinless boneless chicken breasts, cut into 1 inch pieces
1 cup uncooked regular long-grain rice
1 medium carrot or 1 small sweet pepper chopped (about cup)
1 can chicken broth
1 can cream of mushroom soup
⅛ teaspoon pepper
cup frozen peas
fresh rosemary sprigs for garnish

Directions:
Directions:
1. In a 3-quart saucepan over medium-high heat, in 1 tbsp hot margarine, cook chicken until browned, stirring often. Remove, set aside.

2. Reduce heat to medium. In same saucepan, in remaining 1 tablespoon hot margarine, cook rice, carrot and onion until rice is browned, stirring constantly. Stir in broth, soup, and pepper. Heat to boiling. Reduce heat to low. Cover, cook 15 minutes, stirring occasionally.

3. Stir in peas and reserved chicken. Cover, cook 5 minutes or until the rice is tender and fluid is absorbed, stirring occasionally. Garnish with rosemary if desired.

 

 

 

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