Chicken Mushroom Risotto
2 Tbs. butter
3/4 lb. skinless boneless chicken breast halves, cut in small
pieces
1 cup long-grain rice
1 medium carrot, chopped
1 small onion, chopped
1 can chicken broth
1 can cream of mushroom soup
1/8 tsp. pepper
1/2 cup frozen peas
In a 3 quart saucepan over medium-high heat, in 1 bs. of hot
butter,
cook chicken until browned, stirring often. Remove and set aside.
Reduce heat to medium. In the same saucepan, in remaining 1 Tbs.
of
butter 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 and cook 15 minutes, stirring
occasionally. Stir in peas and reserved chicken. Cover and cook 5
minutes or until rice is tender and liquid is absorbed, stirring
occasionally.
Notes: 1/2 cup of slices mushrooms can be added with the broth
and
soup, if desired.
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