Chicken Risotto

Risotto ready in 25 minutes! Enjoy chicken, rice and tender vegetables cooked in white wine – a delightful Italian dinner.

  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 4

Ingredients

2
tablespoons olive oil or vegetable oil
4
boneless, skinless chicken breast halves, cut into 3/4-inch pieces
1/2
cup chicken broth
1/3
cup dry white wine
1/8
teaspoon pepper
1
(9-oz.) pkg. frozen mixed vegetables in a pouch
1
cup uncooked instant white rice
1/2
cup sliced green onions
2
to 4 tablespoons grated Parmesan cheese
  • 1 Stovetop Directions: Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until lightly browned. Drain. Add broth, wine, pepper and vegetables. Bring to a boil.
  • 2 Reduce heat to low; cover and simmer 5 minutes, or until chicken is no longer pink and vegetables are crisp-tender. Stir in rice and onions. Remove from heat. Cover; let stand 5 minutes. Sprinkle with Parmesan cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    6%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 4 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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