Garden risotto

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
1 large Sweet onion; finely chopped
3 Cloves garlic; finely chopped
1¾ cup Uncooked orzo pasta
2 cups Broccoli florets
2 cans (14.5 oz) reduced-sodium chicken broth
2 Boneless skinless chicken breast halves; cut in 1 in pieces
1½ cup Frozen corn kernels; thawed
¾ teaspoon Salt
¼ teaspoon Pepper
¾ cup Grated Parmesan cheese

Directions

Heat oil in 12" nonstick skillet over medium-high heat. Add onion and garlic. Cook 2 minutes, stirring occasionally, until mixture is softened.

Add orzo, broccoli and broth. Reduce heat to medium and cover. Cook 6 minutes, stirring occasionally. Add chicken and cook for 6 minutes.

Stir in corn, salt, and pepper, and cook 5 minutes. Remove pan from heat, stir in cheese.

Recipe by: Parents Magazine - March 1998 Posted to EAT-L Digest by The Taillons <taillon@...> on Mar 14, 1998

Related recipes