Chicken Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 lb box of Risotto1 small onion, chopped1/2 cup chopped celery46 oz Swanson Chicken broth 100% fat free 33% less sodium heated3 oz Grated Parmesan Cheese1 can mixed vegetablesBlack pepper to taste
Makes 7 1/2 1 cup servings
Saute the chopped onion and chopped celery in large frying pan with 3 tbsp Olive Oil until brown then add rice and Chicken and stir until coated with the olive oil then add half of the heated broth stirring continually. Maintain a slow boil and add rest of the broth a little at a time stiring all the time until broth in absorbed. After broth is absorbed stir in cheese. Rice is done when tender but firm.
Number of Servings: 7.5
Recipe submitted by SparkPeople user CLARENCEWHITT.
Saute the chopped onion and chopped celery in large frying pan with 3 tbsp Olive Oil until brown then add rice and Chicken and stir until coated with the olive oil then add half of the heated broth stirring continually. Maintain a slow boil and add rest of the broth a little at a time stiring all the time until broth in absorbed. After broth is absorbed stir in cheese. Rice is done when tender but firm.
Number of Servings: 7.5
Recipe submitted by SparkPeople user CLARENCEWHITT.
Nutritional Info Amount Per Serving
- Calories: 253.4
- Total Fat: 0.8 g
- Cholesterol: 7.5 mg
- Sodium: 550.5 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 1.2 g
- Protein: 9.9 g
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