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Chicken Risotto Supper Recipe

Got leftover chicken on hand? Use it in this easy, nutritious risotto recipe that tastes as great as it looks. For once, your kids won't complain that you're serving leftovers!

Prep Time: 5 Mins | Total Time: 20 Mins | Makes: 4

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Ingredients:

2 tbsp (25 mL) vegetable oil
1 clove garlic, minced
1 medium onion, chopped
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) long grain rice
2 1/2 cup (625 mL) chicken broth
1 1/2 tsp (7 mL) dried basil leaves
2 cups (500 mL) cubed cooked chicken (or turkey)
1 1/2 cups (375 mL) Green Giant* Frozen Summer Sweet Peas
1/3 cup (75 mL) grated parmesan cheese

Method:

In large skillet, heat oil over medium-high heat. Cook and stir garlic, onion, mushrooms and rice until rice browns, about 5 minutes.
Stir in chicken broth and basil. Bring to boil. Cover and simmer over low heat 20 minutes.
Stir in chicken and peas. Cover and cook 5 to 10 minutes longer or until rice is tender.
Stir in cheese. Serve with additional Parmesan cheese, if desired.

Tip: For an additional flavour boost, try substituting wild mushrooms such as oyster or shitake for your everyday white button variety.

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