Chicken-Mushroom Risotto

Name: Chicken-Mushroom Risotto
Ingredients: 2 tablespoons margarine or butter, divided; 1 pound chicken breasts skinless, boneless cut into cubes; 1 onion small, finely chopped about 1/4 cup; 1 medium carrot OR 1 small red pepper finely chopped, about 1/3; 1 cup long grain rice Regular, uncooked; 14 1/2 ounces chicken broth Swanson Ready to Serve; 1 can cream of mushroom soup 10-3/4 ounce can; 1 teaspoon pepper; 1 cup frozen peas

9 ingredients

5 steps

Ingredients

2 tablespoons margarine or butter, divided
1 pound chicken breasts skinless, boneless cut into cubes
1 onion small, finely chopped about 1/4 cup
1 medium carrot OR 1 small red pepper finely chopped, about 1/3
1 cup long grain rice Regular, uncooked
14 1/2 ounces chicken broth Swanson Ready to Serve
1 can cream of mushroom soup 10-3/4 ounce can
1 teaspoon pepper
1 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.
5

Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.