Chicken & Tomato Risotto

Name: Chicken & Tomato Risotto
Ingredients: 3 cups chicken broth; 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon olive oil; 1-1/2 cups sliced fresh mushrooms; 1 medium onion, chopped; 2 tablespoons butter; 1 garlic clove, minced; 1 cup uncooked arborio rice; 1 cup meatless spaghetti sauce; 1/4 cup grated Parmesan cheese

10 ingredients

4 steps

Ingredients

3 cups chicken broth
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
1 garlic clove, minced
1 cup uncooked arborio rice
1 cup meatless spaghetti sauce
1/4 cup grated Parmesan cheese

Directions

1

In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
2

In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
3

Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
4

Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.