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Prep 20min
Total50min
Servings6
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Ingredients
2
tablespoons olive or vegetable oil
1
small onion, finely chopped (1/4 cup)
1
cup cubed cooked chicken
1
cup uncooked Arborio or other short-grain rice
6
cups ready-to-serve chicken broth
1/4
cup chopped fresh mint leaves
3
tablespoons chopped fresh parsley
1
package (10 ounces) frozen green peas
Freshly grated Parmesan cheese
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Steps
1
Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
2
Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.
3
Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.
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Arborio is an Italian-grown rice and its high starch content gives risotto its creamy texture. Like pasta, it is cooked until al dente, meaning "to the tooth" so it isn't overcooked and soft.
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Nutrition Facts
Serving Size:1 serving
Calories
280
Calories from Fat
70
Total Fat
8g
Saturated Fat
1g
Cholesterol
25mg
Sodium
1110mg
Total Carbohydrate
36g
Dietary Fiber
3g
Protein
19g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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