This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.
cost per recipe: $9.78
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
EXCELLENT Made this for dinner and it was easy, used risotto rice and substituted chicken broth for the water. This is a keeper.
This was quick and easy and I used what was on hand. Great for a weeknight when you are too busy to think of something better. This is the best and will use again.
We liked this dish .We will have it again!
This dish was very good .I used minute rice ,,and one can of chicken broth for the water.
Chicken & Roasted Garlic Risotto
I have no idea why there were 2 cups of water in this recipe. It made it way too soupy. I used Uncle Ben's Brown rice (boil in a bag) uncooked, so not sure if Minute Rice would have absorbed more of the liquid. But, I would highly recommend using only 1 can of liquid (either water, milk or a mix of both). It also didn't have much flavor - and I even cooked the chicken in 2 tsps of minced garlic (the equivalent of 4 cloves).
Gross. Does not taste natural at all.
The only thing good was the chicken.
Will definitely not do this again.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.