Chicken Risotto Recipe
Servings: 10
Ingredients
- 6 tbsp. butter
- 1 pound chicken breasts, boned, skinned and cut into thin strips
- 1 clove garlic, chopped
- 1 1/2 c. uncooked rice
- 1/4 pound mushrooms, sliced
- 3 green onions, minced
- 3 c. chicken broth
- 1 teaspoon basil
- 1 c. (4 ounce.) shredded Cheddar cheese
Directions
- In large skillet, heat 2 Tbsp. butter. Add in chicken and cook over medium heat, stirring constantly, till pcs are browned. Remove chicken. Add in remaining butter, rice and garlic to skillet and cook, stirring constantly till rice is browned, 5 min. Add in mushrooms and green onion. Continue cooking, till mushrooms are tender, 2 min.
- Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 min. Gently stir in chicken. Continue simmering till chicken is heated through and rice is tender, about 5 min. Top with cheese and serve immediately. Makes about 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 10 servings | |
| Calories 280 | |
| Calories from Fat 127 | 45% |
| Total Fat 14.33g | 18% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.04g | |
| Cholesterol 53mg | 18% |
| Sodium 257mg | 11% |
| Potassium 230mg | 7% |
| Total Carbs 23.39g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.38g | 0% |
| Protein 13.59g | 22% |
