You are here

Chicken Vegetable Risotto Supper

fast.cook's picture
Ingredients
  Oil 2 Tablespoon
  Uncooked regular rice 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic/1/2 teaspoon chopped garlic in oil 1 Clove (5 gm), minced
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Frozen broccoli cauliflower carrots 16 Ounce (2 Cups American Mixture Heartland Style)
  Cut up cooked chicken 1 1⁄2 Cup (24 tbs)
  Freshly grated parmesan cheese 2 Ounce (1/2 Cup)
Directions

Heat oil in large skillet over medium-high heat.
Add rice, onion and garlic; cook and stir 6 to 8 minutes or until rice is golden brown.
Stir in broth; bring to a boil.
Reduce heat to low; cover and simmer 15 to 20 minutes or until liquid is absorbed.
Meanwhile, cook vegetables until crisp-tender as directed on package; drain.
Add cooked vegetables and chicken to rice mixture.
Cook and stir 2 to 3 minutes or until thoroughly heated.
Add Parmesan cheese; mix well.
Sprinkle each serving with additional Parmesan cheese, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Quick

Rate It

Your rating: None
4.008825
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1872 Calories from Fat 650

% Daily Value*

Total Fat 73 g112.4%

Saturated Fat 21.2 g105.9%

Trans Fat 0 g

Cholesterol 215.7 mg71.9%

Sodium 2702.5 mg112.6%

Total Carbohydrates 192 g63.9%

Dietary Fiber 16.3 g65.3%

Sugars 17.3 g

Protein 100 g200.5%

Vitamin A 91.3% Vitamin C 172.5%

Calcium 87.5% Iron 41.3%

*Based on a 2000 Calorie diet

0 Comments

Chicken Vegetable Risotto Supper Recipe