Chicken-Mushroom Risotto Recipe

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Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 2 tbsp margarine or butter ¾ pound skinless boneless chicken breasts, cut into 1 ½ inch pieces 1 cup uncooked regular long-grain rice 1 medium carrot or 1 small sweet pepper chopped (about ¼ cup) 1 can chicken broth 1 can cream of mushroom soup ⅛ teaspoon pepper ½ 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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Chicken-Mushroom Risotto Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: