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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

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