Chicken Mushroom Risotto (TNT)

I made this for dinner a few weeks ago and it was great! I used arborio rice instead of long grain rice and I used BOTH carrots AND red peppers! This was a delicious dinner and I served a salad along with it.
ENjoy!
hugs,
peg





Chicken Mushroom Risotto

2 tablespoons margarine or butter
1 pound of chicken breasts, cut into pieces
1 cup uncooked regular long grain rice
1 med carrot or 1 small sweet red pepper chopped (about 1/3 of a cup)
1 small onion, chopped (about 1/4 of a cup)
1 can (14 1/2 ounces)Chicken broth
1 can of cream of mushroom soup
1/8 teaspoon pepper
1/2 cup frozen peas

In 3 quart skillet over medium-high heat, in 1 tablespoon hot butter or
margarine, cook chicken until browned, stirring often. Remove; set aside. Reduce
heat medium. In same saucepan, in remaining 1 tablespoon butter or margarine
cook rice, carrot and onion until rice is browned, stirring constantly, Stir in
broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15
minutes, stirring occasionally.

Stir in peas and reserved chicken. Cover; cook 5 minutes or until rice is tender
and liquid is absorbed, stirring occasionally.

Makes 4 1/2 cups or 4 servings





Recipe source: ALIA Cooking Corner yahoo group, submitted by Jackie Austin



Peg’s Notes: I used Arborio rice instead of long grain rice and I used BOTH carrots AND red peppers.