Chicken Risotto

By akselden

Ingredients

• 6 tablespoons butter or margarine
• 1 pound chicken breasts, boned, skinned and cut into thin strips
• 1 clove garlic, minced
• 1 1/2 cups uncooked rice
• 1/4 pound mushrooms, sliced
• 3 green onions (tops optional), chopped
• 3 cups chicken broth
• 1 teaspoon basil
• 1 cup (4oz.) Sargento Fancy Shredded Cheddar Cheese

Preparation

Step 1

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet arid cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes.
Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately.