Chicken-mushroom Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine or butter, divided
3/4 lbs: Chicken breasts skinless, boneless cut into cubes
1 small: Onion, finely chopped about 1/4 cup
1 medium: Carrot OR 1 small red pepper finely chopped, about 1/3c
1 cup: Regular long-grain rice uncooked,
1 can: , (14-1/2 oz) Chicken Broth Swanson Ready to Serve
1 can: Cream of Mushroom Soup Campbells Condensed 10-3/4 ounce can,
1/8 tsp: Pepper,
1/2 cup: Frozen peas,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp