Chicken Mushroom Risotto

4 Servings

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Chicken Mushroom Risotto Ingredients

2 tb Margerine or butter	1 sm Onion; chopped
3/4 lb Skinless; boneless chicken	1 cn (14-oz) chicken broth (I
1 c Regular long-grain rice	1/8 ts Black pepper
1 md Carrot; chopped -or-	1/2 c Frozen peas
1 sm Red pepper; chopped (can	Fresh rosemary sprigs for

Instructions for Chicken Mushroom Risotto

submitted by: mgiroux@icom.ca I made this last night for dinner. A friend gave me this receipe, we loved it so I thought I would share it with everyone. Hope you enjoy this. IN 3 QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, IN 1 TBSP HOT BUTTER, COOK CHICKEN UNTIL BROWNED, STIRRING OFTEN. R EMOVE AND SET ASIDE. REDUCE HEAT TO MEDUIM. IN THE SAME SAUCEPAN, IN REMAINING 1 TBSP BUTTER 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, SIRRING OCCASIONALLY. STIR IN PEAS AND RESERVED CHICKEN. COVER COOK 5 MINUTES OR UNTIL RICE IS TENDER AND LIQUIED IS ABSORBED, STIRRING OCCASIONALLY. GARNISH WITH ROSEMARY. MAKES 4 1/2 CUPS. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 19 MARCH 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized