Chicken and Vegetable Risotto

Chicken and Vegetable Risotto

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 salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan or Romano cheese


  1. 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.
  2. Heat chicken broth to a boil in medium saucepan. Reduce heat to low; simmer.
  3. 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.
  4. Add broccoli, chicken, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.

Nutritional Information

Calories 457
Calories from Fat 9 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 48 mg
Carbohydrate 74 g
Fiber 5 g
Protein 29 g
Sodium 449 mg

Dietary Exchange

Starch 4
Vegetable 2-1/2
Meat 2

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