Chicken Risotto Recipe
Ingredients
| 1 cup regular uncooked rice | ||
| Celery | 1 Cup (16 tbs), sliced | |
| Frozen green peas package | 1 | |
| Water | 2 Cup (16 tbs) | |
| Butter/Margarine | 2 Teaspoon | |
| Cooked chicken | 1 Cup (16 tbs), diced | |
| All purpose flour | 2 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Evaporated milk | 1 Can (10oz) | |
| Sauce | 1 1/3 Cup (16 tbs) | |
| American Cheese slice | 4 , Processed | |
| Paprika | ||
Directions
1 Combine rice, celery, peas, the 2 cups water, and 1 teaspoon salt in a medium-size saucepan; heat to bubbling; cover; simmer for 12 minutes, or until water is absorbed and rice is tender.
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 (400°) for 15 minutes, or until cheese melts and mixture is bubbly-hot.
Sprinkle lightly with paprika.
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 (400°) for 15 minutes, or until cheese melts and mixture is bubbly-hot.
Sprinkle lightly with paprika.
Chef
