Isaacs' Home Recipes Main MainDish Recipes Chicken and Tomato Risotto

Chicken and Tomato Risotto

3 cups chicken broth
1 lb boneless skinless chicken breasts, cut into 1" cubes
1 Tbsp olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1 Tbsp butter
1 cup uncooked arborio rice
1 cup meatless spaghetti sauce
1/4 cup grated parmesan cheese

In a small saucepan, heat broth and keep warm.
In a large skillet, saute chicken in oil until no longer pink.
Remove and keep warm.
In the same skillet, saute the mushrooms, onion and garlic in butter
until crisp-tender.
Add rice; cook and stir for 3 minutes.
Carefully stir in 1 cup warm broth.
Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirrig constantly.
Allow the liquid to absorb between additions.
Cook until risotto is creamy and rice is almost tender.
Cooking time is about 20 minutes.
Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir
until thickened.
Serve immediately.

* 4 servings 

(Taste of Home - August/September 2008)