Chicken Risotto

Recipe Ingredients

3/8 cup	74g / 2.6oz	Unsalted butter
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut in strips
1		Garlic - minced
1 1/2 cups	240g / 8.5oz	Rice - uncooked
4 oz	113g	Mushrooms - sliced
3		Green onions - chopped
1 1/2		Chicken broth
1 teaspoon	5ml	Basil
1 cup	146g / 5.1oz	Cheddar cheese - shredded

Recipe Instructions

In large skillet, melt 1/3 of the butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice, and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and onions. Continue cooking until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover, and simmer 15 minutes. Gently stir in chicken and continue simmering until chicken is heated through and rice is tender, about 5 minutes. Stir in cheese and serve.

Source:
Connie McCarthy

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