Recipe - Chicken-Mushroom Risotto

2 tablespoon Margarine or butter; divided
Three fourths pound Chicken breasts
skinless, boneless
cut into cubes
1 small Onion; finely chopped
about One fourth cup
1 md Carrot OR 1 small red pepper
finely chopped (about 1/3c)
1 cup Regular longgrain rice
uncooked
1 cn (14One half oz) Chicken Broth
Swanson Ready to Serve
1 cn Cream of Mushroom Soup
Campbells Condensed
10Three fourths ounce can
1/8 teaspoon Pepper
One half cup Frozen peas

1. In 3quart saucepan over mediumhigh heat, in 1 tablespoon hot
margarine, cook chicken until browned, stirring often. Remove; set aside.
2. In same saucepan, add remaining margarine. Reduce heat to medium; cook
onion, carrot and rice until rice is browned, stirring constantly. 3. Stir
in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover;
cook 15 minutes, stirring occasionally. 4. Add peas and reserved chicken.
Cover; cook 5 minutes or until chicken is no longer pink, rice is tender
and liquid is absorbed, stirring occasionally. 5. Serve. Makes about 41/2
cups or 4 servings.
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 09, 98