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Cook'n with Betty Crocker 
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Cook'n with a Taste of Home 
Cook'n in Italy 
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Everyday Chicken Risotto |
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Serves: 6 Print this Recipeprep: 10 min cook: 30 min 2 tablespoons olive or vegetable oil 1/3 cup chopped green onions 1 medium carrot, thinly sliced (1/2 cup) 2 cloves garlic, finely chopped 1 cup uncooked Arborio or regular long-grain rice 3 1/2 cups ready-to-serve chicken broth 1 tablespoon chopped fresh parsley 1/8 teaspoon saffron threads, crushed, or ground turmeric 2 cups cut-up cooked chicken 1. Heat oil in 3-quart saucepan over medium-high heat. Cook onions, carrot and garlic in oil about 4 to 5 minutes, stirring frequently, until carrots are crisp-tender. Stir in rice. Cook, stirring frequently, until rice begins to brown. 2. Pour 1/2 cup broth, parsley and saffron over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy. Stir in chicken; heat through. wing it! Risotto is on every Italian restaurant menu, and now you can make it easily at home! 1 SERVING: Calories 275 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 40mg; Sodium 640mg; Carbohydrate 29g (Dietary Fiber 1g); Protein 19g * % DAILY VALUE: Vitamin A 38%; Vitamin C 2%; Calcium 2%; Iron 12% * DIET EXCHANGES: 2 Starch, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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