Cheesy Chicken Risotto

By McLean

Ingredients

• 6 tablespoons butter, divided
• 1 lb. boneless, skinless chicken breast halves, cut into thin strips
• 1 1/2 cups uncooked rice
• 1 clove garlic minced
• 1/4 lb. fresh mushrooms, sliced
• 3 green onions, thinly sliced
• 3 cups chicken broth
• 1 tablespoon dried basil
• 1 cup (4 oz.) Sargento Fancy Shredded Mild Cheddar Cheese

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Melt two tablespoons butter in large skillet. Add chicken and cook over medium heat 5 minutes or until browned, stirring constantly. Remove chicken from skillet; set aside.

Add remaining butter, rice and garlic to skillet and cook 5 minutes, or until rice is lightly browned, stirring constantly. Stir in mushrooms and green onions; cook 4 minutes, or until mushrooms are tender.

Stir in chicken broth and basil. Heat to a boil. Reduce heat, cover, and simmer 15 minutes. Stir in chicken; simmer 5 minutes or until chicken is heated through and rice is tender. Top with cheese; let stand 5 minutes until cheese melts.