Skip to content
Chicken Mushroom Risotto
Ingredients
- 2 Tablespoons butter, divided
- 3/4 pound skinless, boneless chicken breast, cut into cubes
- 1 cup uncooked long-grain rice
- 1 small onion, chopped
- 1 3/8 cups chicken broth
- 1 10.75 ounce can cream of mushroom soup
- 1/8 teaspoon black pepper
- 1 cup frozen peas and carrots
Instructions
- In a large skillet, heat 1 Tablespoon of butter over medium-high heat.
- Brown chicken 3 minutes on each side and set aside.
- Reduce heat to medium.
- Heat remaining 1 Tablespoon of butter.
- Add rice, carrot and onion and cook until rice is golden brown.
- Stir in broth, soup and pepper.
- Heat to boiling.
- Reduce heat to low.
- Cover and cook 15 minutes, stirring occasionally.
- Stir in peas and chicken.
- Cover and cook for 5 minutes, until rice is tender and liquid absorbed, stirring occasionally.
