Title: Chicken-Mushroom Risotto
Categories: Chicken Main
Yield: 4 Servings
| 2 | tb | Margarine or butter; divided |
| 3/4 | lb | Chicken breasts skinless, boneless cut into cubes |
| 1 | sm | Onion; finely chopped about 1/4 cup |
| 1 | md | Carrot OR 1 small red pepper finely chopped (about 1/3c) |
| 1 | c | Regular long-grain rice uncooked |
| 1 | cn | (14-1/2 oz) Chicken Broth Swanson Ready to Serve |
| 1 | cn | Cream of Mushroom Soup Campbells Condensed 10-3/4 ounce can |
| 1/8 | ts | Pepper |
| 1/2 | c | Frozen peas |
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.