Chicken Vegetable Risotto Supper Recipe
Ingredients
| Oil | 2 Tablespoon | |
| 1 cup uncooked regular rice | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 garlic clove, minced, or 1/2 teaspoon chopped garlic in oil | ||
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| Broccoli | 2 Cup (16 tbs), frozen | |
| 1 1/2 cups cut-up cooked chicken | ||
| Parmesan cheese | 2 Ounce, grated | |
Directions
Heat oil in large skillet over medium-high heat.
Add rice, onion and garlic; cook and stir 6 to 8 minutes or until rice is golden brown.
Stir in broth; bring to a boil.
Reduce heat to low; cover and simmer 15 to 20 minutes or until liquid is absorbed.
Meanwhile, cook vegetables until crisp-tender as directed on package; drain.
Add cooked vegetables and chicken to rice mixture.
Cook and stir 2 to 3 minutes or until thoroughly heated.
Add Parmesan cheese; mix well.
Sprinkle each serving with additional Parmesan cheese, if desired.
Add rice, onion and garlic; cook and stir 6 to 8 minutes or until rice is golden brown.
Stir in broth; bring to a boil.
Reduce heat to low; cover and simmer 15 to 20 minutes or until liquid is absorbed.
Meanwhile, cook vegetables until crisp-tender as directed on package; drain.
Add cooked vegetables and chicken to rice mixture.
Cook and stir 2 to 3 minutes or until thoroughly heated.
Add Parmesan cheese; mix well.
Sprinkle each serving with additional Parmesan cheese, if desired.
Chef
