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Chicken Risotto Recipe
|Uncooked regular rice||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Frozen green peas||10 Ounce|
|Water||2 Cup (32 tbs) (For Rice)|
|Diced cooked chicken||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄3 Cup (21.33 tbs) (For Sauce)|
|Processed american cheese||4 Ounce (4 Slices)|
Calories 482 Calories from Fat 145
% Daily Value*
Total Fat 16 g25%
Saturated Fat 9.5 g47.5%
Trans Fat 0 g
Cholesterol 101.6 mg
Sodium 626.9 mg26.1%
Total Carbohydrates 62 g20.5%
Dietary Fiber 5.4 g21.8%
Sugars 8.9 g
Protein 24 g48.6%
Vitamin A 19.8% Vitamin C 51.8%
Calcium 16.8% Iron 16.4%
*Based on a 2000 Calorie diet
2 Melt butter or margarine in a small saucepan; saute chicken 1 minute; stir in flour, pepper, and remaining 1 teaspoon salt; cook, stirring constantly, just until bubbly.
Stir in milk and the 1 1/3 cups water; continue cooking and stirring until sauce thickens and boils for 1 minute.
3 Pour sauce over rice mixture and toss to combine.
Spoon into a buttered shallow 8-cup baking dish.
Cut cheese into strips and place in single layer over chicken mixture.
4 Bake in hot oven (400Â°) for 15 minutes, or until cheese melts and mixture is bubbly-hot.
Sprinkle lightly with paprika.