Chicken and Vegetable Risotto
Arborio rice, used in this recipe, is a type of short-grain rice grown in Italy; it can be purchased in large supermarkets and Italian groceries. If you prepare the risotto with regular converted rice, you may not need to use all of the broth.
Makes 4 servings
|Nonstick olive oil cooking spray|
|2||cups sliced mushrooms|
|1/2||cup chopped onion (about 1 small)|
|4||cloves garlic, minced|
|1/4||cup finely chopped fresh parsley or 1 tablespoon dried parsley flakes|
|3||to 4 tablespoons finely chopped fresh basil or 1 tablespoon dried basil|
|6||cups fat-free reduced-sodium chicken broth|
|1-1/2||cups uncooked arborio rice or converted rice|
|2||cups broccoli florets, cooked crisp-tender|
|1||pound chicken tenders, cut into 1-1/2-inch pieces, cooked|
|4||plum tomatoes, seeded, chopped|
|1/2||teaspoon black pepper|
|2||tablespoons grated Parmesan or Romano cheese|
- Spray large nonstick saucepan 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.
- Heat chicken broth to a boil in medium saucepan. Reduce heat to low; simmer.
- 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 to 25 minutes.
- Add broccoli, chicken, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||9 %|
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