1 pound boneless skinless chicken breasts cut into 1 in cubes
1 T EVOO
1 1/2 Cups Sliced Fresh Mushrooms
1 Medium onion, chopped
1 clove garlic minced
1 cup arborio rice, uncooked
1 cup meatless spaghetti sauce
1/4 cup parmesan cheese
In a small sauce pan, heat broth and keep warm. In a large skillet, sautee chicken in oil until no longer pink.
Remove and keep warm.
In the same skillet, sautee the mushrooms and onions in butter until crisp-tender. Add Garlic. Cook 1 minute longer. Add rice, cook and stir for three minutes. Carefully stir in 1 cup of the warm broth.
Cook and stir until all the liquid is absorbed.
Add remaining broth, one half cup at a time, stirring constantly. Allow the liquid to fully absorb between additions. Cook until risotto is cream and rice is al dente, about 20 minutes.
0 Out of 5 from
You can add this Chicken and Tomato Risotto recipe to your own private DesktopCookbook.