Chicken & Tomato Risotto

Ingredients

3 cups chicken broth
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
1 garlic clove, minced
1 cup uncooked arborio rice
1 cup meatless spaghetti sauce
1/4 cup grated Parmesan cheese

Instructions

•	In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. 
•	In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed. 
•	Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) 
•	Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened. Yield: 4 servings.
Nutrition Facts: 1-1/4 cups equals 462 calories, 14 g fat (6 g saturated fat), 86 mg cholesterol, 1,186 mg sodium, 51 g carbohydrate, 3 g fiber, 31 g protein.

Notes

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