Recipe - Garden Risotto

2 tablespoon Oil
1 lg Sweet onion; finely chopped
3 Cloves garlic; finely
chopped
1 Three fourths cup Uncooked orzo pasta
2 cup Broccoli florets
2 cn (14.5 oz) reducedsodium
chicken broth
2 Boneless skinless chicken
breast halves; cut in 1 in
pieces
1 One half cup Frozen corn kernels; thawed
Three fourths teaspoon Salt
One fourth teaspoon Pepper
Three fourths cup Grated Parmesan cheese

Heat oil in 12" nonstick skillet over mediumhigh heat. Add onion and
garlic. Cook 2 minutes, stirring occasionally, until mixture is softened.

Add orzo, broccoli and broth. Reduce heat to medium and cover. Cook 6
minutes, stirring occasionally. Add chicken and cook for 6 minutes.

Stir in corn, salt, and pepper, and cook 5 minutes. Remove pan from heat,
stir in cheese.

Recipe by: Parents Magazine March 1998

Posted to EATL Digest by The Taillons taillon@ACCESS.MOUNTAIN.NET on
Mar 14, 1998