Chicken and Vegetable Risotto

Chicken and Vegetable Risotto

From: Treasury of Cooking Healthy

2 cups sliced mushrooms
1/2 cup onion, chopped
4 cloves garlic, minced
1/4 cup fresh parsley, chopped or 1 Tbs. dried parsley
3-4 Tbs. fresh basil, finely chopped or 1 Tbs. dried basil
6 cups chicken broth
1 1/2 cups uncooked arborio rice
1 lb. chicken cut into 1/2" pieces, cooked
2 cups broccoli flowerets, cooked crisp-tender
4 plum tomatoes, seeded and chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbs. grated parmesan or romano

Spray a large nonstick saucepan with cooking spray and heat over medium heat until hot. Add mushrooms, onion, garlic; cook and stir about 5 minutes or until tender. Add parsley and basil, cook and stir 1 minute.

Place chicken broth in a medium saucepan; bring to a boil over high heat.

Add rice to mushroom mixture; cook and stir over medium heat for 1-2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.

Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2-3 minutes or until heated through. sprinkle with cheese.