Chicken and Vegetable Risotto |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is out of the Treasury of Cooking Healthy cookbook. Ingredients:
2 cups sliced mushrooms |
1/2 cup chopped onion |
4 garlic cloves, minced |
1/4 cup finely chopped fresh parsley or 1 tablespoon dried parsley flakes |
3 -4 tablespoons finley chopped fresh basil or 1 tablespoon dried basil leaves |
6 cups redcued sodium chicken broth |
1 1/2 cups uncooked arborio rice or 1 1/2 cups converted rice |
1 lb chicken tenders, cut into 1/2 inch pieces, cooked |
2 cups broccoli florets, cooked crisp-tender |
4 plum tomatoes, seeded, chopped |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
2. Place chicken broth into medium saucepan; bring to a boil over high heat.
3. Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
4. Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
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