Chicken Mushroom Risotto Tuesday, August 19, 2014


3/4 pound skinless, boneless chicken breast halves, cut into cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, chopped (about 1/4 cup)
1 cup uncooked regular long-grain white rice
1 can (10 3/4 ounces) Condensed Cream of Mushroom
Soup (Regular or 98% Fat Free)
1 3/4 cups Chicken Broth or Chicken Stock
1/8 tsp salt and ground black pepper
1/2 cup frozen peas


Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Dust lightly with salt and pepper. Remove the chicken from the skillet. Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned. Stir the soup, broth and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.


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