Chicken And Vegetable Risotto
Ingredients
- 2 cups sliced mushrooms ⓘ
- 1/2 cup chopped onion ⓘ
- 4 garlic cloves, minced
- 1/4 cup finely chopped fresh parsley or 1 tablespoon dried parsley flakes ⓘ
- 3 -4 tablespoons finley chopped fresh basil or 1 tablespoon dried basil leaves ⓘ
- 6 cups redcued sodium chicken broth ⓘ
- 1 1/2 cups uncooked arborio rice or 1 1/2 cups converted rice ⓘ
- 1 lb chicken tenders, cut into 1/2 inch pieces, cooked ⓘ
- 2 cups broccoli florets, cooked crisp-tender ⓘ
- 4 plum tomatoes, seeded, chopped
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground black pepper ⓘ
Instructions
- Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
- Place chicken broth into medium saucepan; bring to a boil over high heat.
- Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
- Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
Nutrition & Diet Analysis (per serving)
452
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).