Chicken-Mushroom Risotto

Recipe Ingredients

2 tablespoons	30ml	Margarine or butter - divided
3/4 lb	340g / 11oz	Chicken breasts - skinless, boneless
		Into cubes
1		Onion - finely chopped (small)
1/4		Cup
1		Carrot or 1 small red pepper - finely chopped (medium) (abou
1 cup	160g / 5.6oz	Regular long-grain rice - uncooked
1		Chicken broth - swanson ready to ser (14-1/2 oz)
1		Cream of mushroom soup - campbells condensed
10 3/4 oz	305g	Can
1/8 teaspoon	0.6ml	Pepper
1/2 cup	118ml	Frozen peas

Recipe Instructions

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside.

2. In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly.

3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.

4. Add peas and reserved chicken. Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.

5. Serve. Makes about 4-1/2 cups or 4 servings.

Source:
Pat Phillips (1974) Pressure Cooking Is Pleasure Cooking

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