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Receta Chicken Mushroom Risotto
by Global Cookbook

Chicken Mushroom Risotto
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Ingredientes

  • 2 Tbsp. Margarine or possibly butter, divided
  • 3/4 lb Chicken breasts skinless, boneless cut into cubes
  • 1 sm Onion, finely minced about 1/4 c.
  • 1 med Carrot Or possibly 1 small red pepper finely minced (about 1/3c)
  • 1 c. Regular long-grain rice uncooked
  • 1 can (14-1/2 ounce) Chicken Broth Swanson Ready to Serve
  • 1 can Cream of Mushroom Soup 10-3/4 oz can
  • 1/8 tsp Pepper
  • 1/2 c. Frzn peas

Direcciones

  1. In 3-qt saucepan over medium-high heat, in 1 Tbsp. warm margarine, cook chicken till browned, stirring often. Remove; set aside.
  2. In same saucepan, add in remaining margarine. Reduce heat to medium; cook onion, carrot and rice till rice is browned, stirring constantly.
  3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 min, stirring occasionally.
  4. Add in peas and reserved chicken.
  5. Cover; cook 5 min or possibly till chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
  6. Serve.
  7. Makes about 4-1/2cups or possibly 4 servings.