Chicken Risotto |
| Name: |
Shelly Rhodes |
| Base: |
Ft. Campbell |
| Recipe: |
6 TBSP. margarine
1 lb. chicken breast, cut into strips
1 clove garlic, minced
1 1/2 c. uncooked regular rice
1/4 lb. sliced mushrooms OR 1 small can, drained
3 green onions, chopped
1 tsp. basil
1 c. shredded cheddar cheese
In large skillet, melt 2 TBSP. margarine. Add chicken and cook over medium heat, stirring constantly, until pieces are browned. Remove chicken from skillet. Add remaining margarine, 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 occasionally until mushrooms are tender (if using fresh), about 2 minutes. Stir in chicken broth and basil. Bring to a boil, reduce heat, cover and simmer about 15 minutes or until broth is absorbed. Stir in chicken and heat through. Top with cheese. Makes about 6 servings. |
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