Home Recipes Chicken & Carrot Risotto

Directions In 3-quart saucepan, heat 1 cup broth, onion and carrots to a boil. Reduce heat; simmer 2 minutes. Stir in rice and chicken; return to a boil. Reduce heat to medium; cook and stir 5 minutes or until liquid is almost absorbed. Add remaining broth 3/4 cup at a time, cooking until liquid is absorbed (about 10 minutes) before adding additional broth. Stir in parsley and cheese before serving.