Easy Chicken & Mushroom Risotto
Products you'll need:
- 2 tsp (10 mL) canola oil
- 8 oz (226 g) boneless, skinless chicken breast
- 2 garliccloves, minced
- 1 can CAMPBELL’S® Condensed Cream of Chicken
- 1/2 cup (125 mL) water
- 1 tsp (5 mL) paprika
- 2 cups (500 mL) fresh or frozen mixed vegetables(carrots, green beans, corn, peas)
- 3/4 cup (185 mL) instant white rice
- Heat oil in large nonstick skillet set over medium-high heat. Cook chicken, stirring often, for 5 minutes or until light golden. Add garlic, cook and stir for 30 seconds. Transfer to plate. Reduce the heat to medium.
- Stir in soup, water and paprika (optional). Cook, stirring often, until boiling.
- Stir in chicken, vegetables and rice. Simmer, covered, over medium-low heat for 5 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.
- Substitute shrimp, sliced sausage or cubed pork tenderloin for the chicken.
- Sprinkle with chopped fresh herbs, such as basil, dill or parsley.
- For a little spice, substitute 2 tsp (10 mL) Cajun seasoning for the paprika
Ratings & Reviews
I didn't have high hopes, it still failed to impress
I knew this recipe wasn't going to result in risotto, but as we enjoy many rice dishes, I decided to try it, hoping it could become a quick mid week favourite. I followed the recipe to the letter, no one would eat it. I couldn't blame them, they are not fussy eaters but this is a tasteless gloopy mess. The person who devised this MAY have sat next to someone who has eaten risotto, but that's the nearest this comes to resembling anything edible. DIsappointed
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