Chicken & Mushroom Risotto
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Chicken & Mushroom Risotto
2 Tbsp butter
4 boneless chicken breast halves, cut into cubes
1 cup uncooked regular long-grain rice
1 red bell pepper, finely chopped
1 small onion, finely chopped
1 can clear chicken broth
1 can cream of mushroom soup
1/8 tsp black pepper
1/2 cup frozen peas
Cook chicken in 1 Tbsp butter until browned, stirring often. Remove; set aside.
In same pan, in remaining 1 Tbsp butter, cook rice, chopped pepper and onion until rice is browned;
stirring constantly. Stir in broth, soup and black pepper. Heat to boiling.
Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. Stir in the peas and reserved chicken. Cover; cook 5 minutes more or until rice is tender and liquid is absorbed; stirring occasionally.
