Chicken Mushroom Risotto

1. 1

   In large saucepan over medium-high heat, heat 1 tbsp oil.

2. 2

   Saute chicken until browned, stirring often.

3. 3

   Remove from saucepan; set aside.

4. 4

   Reduce heat to medium.

5. 5

   In same saucepan heat remaining oil.

6. 6

   Saute onion, carrot and rice until rice is browned, stirring constantly.

7. 7

   Stir in soup, broth and water.

8. 8

   Bring to boil.

9. 9

   Reduce heat to low.

10. 10

    Cover, simmer 15 minutes , stirring occasionally.

11. 11

    Add peas.

12. 12

    Return chicken to saucepan.

13. 13

    Cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.