Chicken & Carrot Risotto
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
Ingredients
- 2 14 oz. College Inn® Chicken Broth 99% Fat Free
- 1 cup onions finely chopped
- 1 cup carrots shredded
- 1-1/2 cups long grain rice
- 3/4 lb. boneless, skinless chicken breast diced
- 1/4 cup parsley chopped
- 1/4 cup parmesan cheese grated
Directions
In 3-quart saucepan, heat 1 cup broth, onion and carrots to a boil. Reduce heat; simmer 2 minutes. Stir in rice and chicken; return to a boil. Reduce heat to medium; cook and stir 5 minutes or until liquid is almost absorbed. Add remaining broth 3/4 cup at a time, cooking until liquid is absorbed (about 10 minutes) before adding additional broth. Stir in parsley and cheese before serving.
Nutrition Information (Amount Per Serving)
- Calories: 327
- Calories from Fat: 0
| Grams | |
|---|---|
| Total Fat: | 10 g |
| Saturated Fat: | 3 g |
| Cholesterol: | 80 mg |
| Sodium: | 1103 mg |
| Total Carbohydrates: | 31 g |
| Protein: | 28 g |
Select a Size to Print Recipe
Recipe:
Shopping List:
Email This List/Recipe To: