🫙 From the Spice Rack
Chicken-Mushroom Risotto
2 tb Margarine or butter; divided 3/4 lb Chicken breasts -skinless, boneless -cut into cubes 1 sm Onion; finely chopped -about 1/4 cup 1 md Carrot OR 1 small red pepper -finely cho...
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Ingredients4 items
Ingredients
- 2tbsp margarine or butter; divided
- 3/4lbchicken breasts
- 1/2cup frozen peas
- 1. in 3-quart saucepan over medium-high heat, in 1 tablespoon
Directions
- 1
2 tb Margarine or butter
- 2
divided 3/4 lb Chicken breasts -skinless, boneless -cut into cubes 1 sm Onion
- 3
finely chopped -about 1/4 cup 1 md Carrot OR 1 small red pepper -finely chopped (about 1/3c) 1 c Regular long-grain rice -uncooked 1 cn (14-
- 4
In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often
- 5
set aside
- 6
In same saucepan, add remaining margarine
- 7
Reduce heat to medium
- 8
cook onion, carrot and rice until rice is browned, stirring constantly