Chicken-Mushroom Risotto

Source: Jan Taylor

2 tablespoons margarine or butter
3/4 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 cup uncooked regular long-grain rice
1 medium carrot or 1 small sweet red pepper, chopped (about 1/3 cup)
1 small onion, chopped (about 1/4 cup)
1 can SWANSON Ready to Serve clear Chicken Broth
1 can CAMPBELL'S condensed Cream of Mushroom Soup
1/8 teaspoon pepper
1/2 cup frozen peas

In 3-quart saucepan over medium -high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove, set aside.

Reduce heat to medium. In same saucepan in remaining 1 tablespoon hot margarine, cook rice, carrot and onion until rice is browned, stirring constantly. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.

Stir in peas and reserved chicken. Cover; cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Garnish with rosemary, if desired.

Makes about 4 1/2 cups or 4 servings. Prep Time: 10 minutes Cook Time: 35 minutes

ENJOY!