Chicken-Mushroom Risotto

Chicken-Mushroom Risotto Ingredients

2 tb Margarine or butter; divided	1 cn (14-1/2 oz) Chicken Broth
3/4 lb Chicken breasts	1 cn Cream of Mushroom Soup
1 sm Onion; finely chopped	1/8 ts Pepper
1 md Carrot OR 1 small red pepper	1/2 c Frozen peas
1 c Regular long-grain rice

Instructions for Chicken-Mushroom Risotto

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. Posted to MM-Recipes Digest by "John Weber" on Feb 09, 98

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Chicken Breast	Chicken Broth	Cream of Mushroom
Margarine	Onion	Rice

Main dishes Chicken Chicken Broth Cream Mushrooms Butter Carrot Onion Peas Rice Dinner

for flavor and categorization

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