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Risotto With Chicken And Mushrooms

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Rice
Interest: 
Healthy

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