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  Regular rice 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Frozen green peas 10 Ounce (1 Package)
  Salt 2 Teaspoon
  Butter/Margarine 2 Tablespoon
  Diced cooked chicken 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Evaporated milk 3⁄4 Can (7.5 oz) (Or 1 Small Can)
  Water 1 1⁄3 Cup (21.33 tbs) (For Sauce)
  Processed american cheese slice 4
  Paprika 1 Teaspoon

1. Combine rice, celery, peas, 2 cups of water and 1 teaspoon of the salt in a medium-size saucepan; bring to boiling; cover; simmer 20 minutes, or until water is absorbed and rice is tender.
2. Melt butter or margarine in a small saucepan; saute chicken 1 minute; stir in flour, pepper and remaining 1 teaspoon salt; cook, stirring constantly, just until bubbly. Stir in milk and the 1 1/3 cups water; continue cooking and stirring until sauce thickens and bubbles 3 minutes.
3. Pour sauce over rice mixture and toss to combine. Spoon into a buttered, shallow, 8-cup baking dish. Cut cheese into strips and place in single layer over chicken mixture.
4. Bake in hot oven (400°) for 15 minutes, or until the cheese melts and mixture is bubbly-hot. Sprinkle the surface of the risotto lightly with paprika.

Recipe Summary

Main Dish
Rice, Chicken
Cook Time: 
40 Minutes

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Chicken Risotto Recipe