Directions:
- 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.
- 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.
- 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.)
- Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.41 Kcal (2049 kJ) | ||
| Calories from fat | 140.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.66g | 24% | |
|---|---|---|---|
| Cholesterol | 87.66mg | 29% | |
| Sodium | 1478.66mg | 62% | |
| Potassium | 769.58mg | 16% | |
| Total Carbs | 49.9g | 17% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 30.96g | 62% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 106.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 102.11 Kcal (428 kJ) | ||
| Calories from fat | 29.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 24% | |
|---|---|---|---|
| Cholesterol | 18.29mg | 29% | |
| Sodium | 308.52mg | 62% | |
| Potassium | 160.57mg | 16% | |
| Total Carbs | 10.41g | 17% | |
| Sugars | 0.97g | 19% | |
| Dietary Fiber | 0.3g | 6% | |
| Protein | 6.46g | 62% | |
| Vitamin C | 3.6mg | 29% | |
| Iron | 0.2mg | 5% | |
| Calcium | 22.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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