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Chicken Risotto: Submitted by: Cheryl Kirkendall | Date Added: 7 Apr 2013
Listed in: Main Dishes

■ 6 T. butter or margarine
■ 1 lb. chicken breasts, boned, skinned and
cut into strips
■ 1 clove garlic, minced
■ 1 1/2 C. uncooked rice
■ 1 C. (4 oz.) Cheddar cheese, shredded
■ 1/4 lb. mushrooms, sliced
■ 3 green onions, chopped
■ 3 C. chicken broth
■ 1 tsp. basil

Cooking Instructions

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings.

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