Chicken Mushroom Risotto

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons virgin olive oil
• 3/4 lb boneless skinless chicken breast, cut into cubes
• 2 small onions, finely chopped
• 1 medium carrot, finely chopped
• 1 cup uncooked long grain rice
• 1 can condensed cream of mushroom soup
• 1 can condensed chicken broth
• 1/2 cup water
• 1/2 cup frozen peas

Recipe

• 1 in large saucepan over medium-high heat, heat 1 tbsp oil.
• 2 saute chicken until browned, stirring often.
• 3 remove from saucepan; set aside.
• 4 reduce heat to medium.
• 5 in same saucepan heat remaining oil.
• 6 saute onion, carrot and rice until rice is browned, stirring constantly.
• 7 stir in soup, broth and water.
• 8 bring to boil.
• 9 reduce heat to low.
• 10 cover, simmer 15 minutes , stirring occasionally.
• 11 add peas.
• 12 return chicken to saucepan.
• 13 cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.