Chicken and Tomato Risotto

By Sophialuc

Ingredients

• 3 cups chicken broth
• 1 pound boneless skinless chicken breasts cut into cubes
• 1 Tbs olive oil
• 1 1/2 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 1 garlic clove, minced
• t Tbs. butter
• 1 cup uncooked arborio rice
• 1 cup meatless spaghetti sauce
• 1/4 cup grated parmesan cheese

Details

Servings 4

Preparation

Step 1

In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, onion and garlic in butter until crisp tender. Add rice, cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (cooking time is about 20 minutes.
Stir in the spaghetti sauce, cheese and reserved chicken. cook and stir until thickened. Serve immediately.