Try this Chicken-Mushroom Risotto recipe, or contribute your own.
Suggest a better description1. 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"
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 4 | ||
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Calories: 714 | ||
Calories from Fat: 149 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 427.8mg | 15 % | |
Potassium 637.7mg | 17 % | |
Total Carbohydrate 97.7g | 29 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 92.5g | ||
Protein 39.9g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 714
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