Chicken Risotto
Ingredients
- 6 Tbsp butter or margarine
- 1 lb chicken breasts boned skinned and cut into thin strips
- 1 clove garlic minced
- 1 12 c uncooked rice
- 14 lb mushrooms sliced
- 3 green onions chopped
- 3 c chicken broth
- 1 tsp basil
- 1 c fancy shredded Cheddar cheese Sargento
Directions
- In a large skillet melt 2 tablespoons butter
- Add chicken and cook over medium heat stirring constantly until pieces are browned about 5 minutes
- Remove chicken from skillet
- Add remaining butter rice and garlic to skillet and cook stirring constantly until rice is lightly browned about 5 minutes
- Add mushrooms and green onion
- Continue cooking stirring constantly until mushrooms are tender about 2 minutes
- Stir in chicken broth and basil
- Bring to a boil cover and simmer 15 minutes Gently stir in chicken
- Continue simmering until chicken is heated through and rice is tender about 5 minutes
- Top with cheese and serve immediately
- Serves 6