Recipe - Chicken Mushroom Risotto

2 tablespoon Margerine or butter
Three fourths pound Skinless; boneless chicken
cut up into small pieces
1 cup Regular longgrain rice
1 md Carrot; chopped or
1 small Red pepper; chopped (can
use both if you like)
1 small Onion; chopped
1 cn (14oz) chicken broth (I
used a chicken boulion and
add 14 ounce of water)
1 cn (10.75oz) Campbell's
condensed cream of mushroom
soup
1/8 teaspoon Black pepper
One half cup Frozen peas
Fresh rosemary sprigs for
garnish (I didn't have
fresh I used dry and add
this right to my mixture)

submitted by: mgiroux@icom.ca
I made this last night for dinner. A friend gave me this receipe, we loved
it so I thought I would share it with everyone. Hope you enjoy this.

IN 3 QUART SAUCEPAN OVER MEDIUMHIGH HEAT, IN 1 TBSP HOT BUTTER, COOK
CHICKEN UNTIL BROWNED, STIRRING OFTEN. R EMOVE AND SET ASIDE. REDUCE HEAT
TO MEDUIM. IN THE SAME SAUCEPAN, IN REMAINING 1 TBSP BUTTER COOK RICE,
CARROT AND ONION UNTIL RICE IS BROWNED, STIRRING CONSTANTLY. STIR IN BROTH,
SOUP AND PEPPER. HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; COOK 15
MINUTES, SIRRING OCCASIONALLY. STIR IN PEAS AND RESERVED CHICKEN. COVER
COOK 5 MINUTES OR UNTIL RICE IS TENDER AND LIQUIED IS ABSORBED, STIRRING
OCCASIONALLY. GARNISH WITH ROSEMARY. MAKES 4 One half CUPS.

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 19 MARCH 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.