Chicken Risotto

By Beefman-2

Ingredients

• 2 cups uncooked white rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups chicken broth
• 1 cup fresh mushrooms, sliced
• 2 tablespoons chopped green bell pepper
• 3 tablespoons chopped fresh basil
• 1 tablespoon dried minced onion
• 1 teaspoon dried oregano
• 3 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 4 chicken thighs
• 3 tablespoons Italian-style dry bread crumbs
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

THIS RECIPE IS FOR THE AROMA RICE COOKER

Set your rice cooker to Sauté-Then-Simmer and add olive oil and onion. Sauté until onion is translucent and softened. Add rice and cook for 2-3 minutes more. Add wine and stir until absorbed into the rice onion mixture. Add the stock, pepper, thyme, sausage and chicken and close the lid. When the rice cooker beeps stir in Parmesan and serve.