Chicken and Vegetable Risotto

Ck2plz's Note:

This is out of the Treasury of Cooking Healthy cookbook.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 2 cups sliced mushrooms
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1/4 cup finely chopped fresh parsley or 1 tablespoon dried parsley flakes
• 3 -4 tablespoons finley chopped fresh basil or 1 tablespoon dried basil leaves
• 6 cups redcued sodium chicken broth
• 1 1/2 cups uncooked arborio rice or 1 1/2 cups converted rice
• 1 lb chicken tenders, cut into 1/2 inch pieces, cooked
• 2 cups broccoli florets, cooked crisp-tender
• 4 plum tomatoes, seeded, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Directions:

1. Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
2. Place chicken broth into medium saucepan; bring to a boil over high heat.
3. Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
4. Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.