Chicken Mushroom Risotto

1. 1

   In 3-quart saucepan over medium-high heat in 1 tablespoon margarine cook cut up chicken, stirring often.

2. 2

   Remove and set aside.

3. 3

   Reduce heat to medium.

4. 4

   In same pan in remaining 1 tablespoon hot margarine cook rice, carrot and onion until rice is browned, stirring constantly.

5. 5

   Stir in broth, soup and pepper. Heat to boiling.

6. 6

   Reduce heat to low.

7. 7

   Cover and cook 15 minutes, stirring occasionally.

8. 8

   Stir in peas and reserved chicken.

9. 9

   Cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

No additional tips available.