Risotto With Chicken And Mushrooms
|Yellow onion||1 Medium, finely chopped|
|Sweet red pepper||1 Small, cored, seeded, and finely chopped|
|Unsalted butter/Margarine||2 Tablespoon|
|Short grain white rice||1 Cup (16 tbs) (Preferably Arborio)|
|Canned reduced sodium chicken broth||15 Ounce (1 Can)|
|Dry white wine/Water||1⁄4 Cup (4 tbs)|
|Mushrooms||4 Ounce, thinly sliced|
|Coarsely chopped cooked chicken/Canned chicken||2 Cup (32 tbs)|
|Frozen green peas||3⁄4 Cup (12 tbs), thawed and drained|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
Mix the onion, red pepper, and butter in an ungreased 2 1/2-quart microwave-safe casserole, cover with wax paper, and microwave on High for 4 to 5 minutes or until the onion is glassy.
Stir in the rice, cover, and microwave on High 2 minutes more.
Mix in the broth, wine, mushrooms, and saffron if desired.
Cover with the casserole lid and microwave on High until the liquid boils 6 to 8 minutes.
Stir well, cover, and microwave on Medium until the rice has absorbed almost all of the liquid 7 to 9 minutes.
Mix in the chicken and peas, cover, and microwave on Medium for 3 minutes.
Let stand, covered, in the turned-off microwave oven for 5 minutes.
Stir in the cheese, salt, and black pepper.