Cheddar broccoli risotto with chicken
- Number of Servings: 6
Ingredients
2.0 tbsp Extra Virgin Olive Oil1.0 medium (2-1/2" dia) Onions, raw1.0 serving Red Bell Pepper (one medium pepper)2.0 clove Garlic1.0 tsp Salt1.0 cup rice, arborio19.2 oz Tyson boneless, skinless chicken breast3.0 cup Swanson Chicken Fat Free Chicken Broth Less Sodium3.0 tsp Grey Poupon Dijon Mustard1.0 cup Kraft Finely Shredded Sharp Cheddar Cheese2.0 oz Cream Cheese
Set quick cooker on sear and press start. Heat the oil in the inner pot for 3 minutes. Add onion, bell pepper, garlic and salt and cook uncovered for 4 minutes, stirring frequently. Add the riced and stir to combine. Press cancel. Add the chicken, broccoli, broth and mustard then stir. Lock the lid, select white rice setting and press start. When the timer is up, press the steam release button to manually release the pressure. Stir in the cheeses until well combined. Press cancel.
Serving Size: 1/6 of prepped food
Number of Servings: 6.0
Recipe submitted by SparkPeople user LAMBRUST.
Serving Size: 1/6 of prepped food
Number of Servings: 6.0
Recipe submitted by SparkPeople user LAMBRUST.
Nutritional Info Amount Per Serving
- Calories: 381.1
- Total Fat: 17.2 g
- Cholesterol: 79.0 mg
- Sodium: 913.3 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 0.7 g
- Protein: 28.1 g
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