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  Recipe Home » Poultry » CHICKEN MUSHROOM RISOTTO
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  CHICKEN MUSHROOM RISOTTO
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 160
Ingredients:
2 Tbls. margarine or butter, divided
3/4 lb. chicken breasts, skinless, boneless, cut into cubes
1 small onion, finely chopped
1/4 C.
1 medium carrot or 1 small red pepper, finely chopped
1 C. regular long-grain rice, uncooked
1 can (14-1/2 oz.) chicken broth
1 can cream of mushroom soup (10-3/4-oz. can)
1/8 tsp. pepper
1/2 C. frozen peas
Instructions:
In a 3-quart saucepan over medium-high heat, in 1 Tbls. hot margarine, cook chicken until browned, stirring often. Remove; set aside. In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook for 15 minutes, stirring occasionally. Add peas and reserved chicken. Cover; cook for 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally. Serve.
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