Chicken Veggie Risotto

1 cup risotto
3 cups chicken broth
1/2 cup diced onion
12 oz skinless boneless chicken breast, diced
5 oz mixed frozen vegetables
1 tbsp fresh rosemary
1 tbsp fresh parsley
1 tbsp olive oil (I like extra virgin)

In a nonstick skillet, heat 1/2 the olive oil. Sear chicken at medium high heat. Drain and set aside. In 2 quart sauce pan, heat other 1/2 of the olive oil. Saute onions for 3 mins. add rice and saute for another 2 mins. Laddle in 1 cup of the broth and stir until absorbed. Add the 2nd cup of broth and add the chicken, vegetables and rosemary. Stir until liquid is mostly absorbed. Add the last cup of broth and stir until absorbed. garnish with parlsey and serve. Makes 4 1-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user VANYELMOON.