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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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If you're looking for Italian comfort food, this is it! By using store-bought spaghetti sauce, you save time when preparing this creamy dish. You'll enjoy every bite! âLorraine Caland Thunder Bay, Ontario 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. Yield: 4 servings.
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