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Chicken Mushroom Risotto




Source of Recipe


Dave Caster


Recipe Introduction


45 minutes (10 min prep, 35 min cooking)
4 servings


Recipe Link: http://www.recipezaar.com/browse/getrecipe.zsp?id=15885&path=

List of Ingredients




2 tablespoons margarine or butter
3/4 lb boneless skinless chicken breasts, cut into cubes
1 small onion, finely chopped
1 medium carrot, finely chopped
1 cup uncooked long-grain rice
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed chicken broth
1/2 cup water
1/2 cup frozen peas



Recipe



1 In large saucepan over medium-high heat, melt half of margarine.
2 Sauté chicken until browned, stirring often.
3 Remove from saucepan; set aside.
4 Reduce heat to medium.
5 In same saucepan, melt remaining margarine.
6 Sauté onion, carrot and rice until rice is browned, stirring constantly.
7 Stir in soup, broth and water.
8 Bring to boil.
9 Reduce heat to low.
10 Cover; simmer 15 minutes, stirring occasionally.
11 Add peas.
12 Return chicken to saucepan.
13 Cover; simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.