Recipe - Chicken And Vegetable Risotto

Nonstick olive oil cooking
spray
2 cup Sliced fresh mushrooms
1 small Chopped onion
4 Cloves minced garlic
One fourth cup Finely chopped fresh parsley
or 1 T. dried parsley
leaves
4 tablespoon Chopped fresh basil or 1 T.
dried basil leaves
6 cup Lo fat; lo sodium chicken
broth
2 cup Broccoli flowerettes; cooked
crisp tender
! One half C. uncooked arborio
rice
1 pound Chicken tenders; cut into
One half in. pieces and cooked
4 Plum tomatoes; seeded and
chopped
One half teaspoon Each salt and pepper
2 tablespoon Grated Parmesan or Romano
cheese

Spray nonstick pan with cooking spray, heat over medium heat til hot. Add
mushrooms, onion and garlic. Cook and stir 5 min. or til tender. Add
parsley and basil, cook and stir 1 min. Heat broth to a boil in a medium
saucepan. Reduce heat to low and simmer. Add rice to mushroom mixture
cook and stir over medium heat 12 min. Add broth to mushroom mixture, 1/2
C. at a time stirring constantly til broth is absorbed before adding next
One half C. Continue adding broth and stirring til rice is tender, about 2025
min. Add broccoli, chicken, tomatoes, salt and pepper. Cook and stir 23
min. or til heated through. Sprinkle with cheese and serve.

Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
Feb 18, 1998