January 3, 2012

Chicken & Roasted Garlic Risotto

     Hello!  It's Recipe Tuesday and today's recipe for quick and easy creamy risotto comes from CampbellsKitchen.com.  Now I know what you're thinking, "risotto that's quick and easy?"  But it's true, this whole recipe takes only about 30 minutes from start to finish - and you don't have to stand at the stove stirring the risotto!  And the best part is that because this comes from Campbell's the ingredients are ones that you most likely already have in your pantry!
     This is one of the "staple" meals at our house (since it's super quick) and we've actually had a guest comment on how good it was.  His exact words?  "Joanna, this tastes restaurant quality risotto!" 
     When it's just Aaron and myself we cut the chicken by half and use 2 breasts.  I also like to cube the chicken and then cook it, rather than cook the breasts whole.   We top the dish with freshly grated Parmesan and a little parsley.

Chicken & Roasted Garlic Risotto
  • 4 skinless, boneless chicken breast halves (about 1 lb)
  • 1 tbsp butter
  • 1 can Cream of Chicken soup
  • 1 can Cream of Mushroom soup
  • 2 cloves garlic, pressed (optional)
  • 1 medium onion, diced
  • 2 cups water
  • 2 cups uncooked instant white rice
  • 1 cup frozen peas & carrots
  • Parmesan cheese (optional)
  • Parsley (optional)
1.  Heat butter in skillet over medium heat.  Add chicken and cook for 10 minutes or until well browned on both sides.  Remove chicken from skillet.

2.  Add onions to skillet and cook for 5-7 minutes, or until tender.  Stir in soups and water and bring to a boil. 

3.  Stir in rice and vegetables.  Return chicken to the skillet.  Reduce heat to low; cover and cook for 5 minutes.

4.  Remove the skillet from heat and let stand 5 minutes.  Top with cheese and parsley.  Enjoy!

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