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chicken mushroom risotto

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Margerine or butter

  2. pounds Skinless; boneless chicken cut up into small pieces

  3. 1 cup Regular long-grain rice

  4. 1 medium Carrot; chopped -or-

  5. 1 small Red pepper; chopped (can use both if you like)

  6. 1 small Onion; chopped

  7. 1 can (14-oz) chicken broth (I used a chicken boulion and add 14 oz of water)

  8. 1 can (10 3/4-oz) Campbell's condensed cream of mushroom soup

  9. teaspoon Black pepper

  10. cup Frozen peas

  11. Fresh rosemary sprigs for garnish (I didn't have fresh I used dry and add this right to my mixture)

Instructions Jump to Ingredients ↑

  1. submitted by: mgiroux@...

  2. I made this last night for dinner. A friend gave me this receipe, we loved it so I thought I would share it with everyone. Hope you enjoy this.

  3. IN 3 QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, IN 1 TBSP HOT BUTTER, COOK CHICKEN UNTIL BROWNED, STIRRING OFTEN. R EMOVE AND SET ASIDE. REDUCE HEAT TO MEDUIM. IN THE SAME SAUCEPAN, IN REMAINING 1 TBSP BUTTER COOK RICE, CARROT AND ONION UNTIL RICE IS BROWNED, STIRRING CONSTANTLY. STIR IN BROTH, SOUP AND PEPPER. HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; COOK 15 MINUTES, SIRRING OCCASIONALLY. STIR IN PEAS AND RESERVED CHICKEN. COVER COOK 5 MINUTES OR UNTIL RICE IS TENDER AND LIQUIED IS ABSORBED, STIRRING OCCASIONALLY. GARNISH WITH ROSEMARY. MAKES 4½ CUPS.

  4. DAVE

  5. RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 19 MARCH 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list.

  6. Downloaded from Glen's MM Recipe Archive, .

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