Subject: Creamy Chicken Risotto
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 10 2003 - 15:02:30 EST
Two favorite Campbell's Soups bring a classic restaurant menu item to
your table with delicious homemade goodness and quick-cooking ease.
Creamy Chicken Risotto
from Campbell's Kitchen
Prep Time: 10 min. - Cook Time: 35 min.
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut up
1 can Campbell's(R) Cream of Mushroom with Roasted Garlic Soup
1 can Campbell's(R) Condensed Chicken Broth
3/4 cup water
1 small carrot, shredded
2 green onions, sliced
1 tbsp. grated Parmesan cheese
1 cup uncooked regular long-grain white rice
Directions:
HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD soup, broth, water, carrot, green onions and cheese. Heat to a
boil. Stir in rice. Cover and cook over low heat 25 min. or until done.
Serves 4.
Kitchen Clip:
Real Parmesan cheese is produced in an area around Parma, Italy, and
labeled "Parmigiano-Reggiano." There are also Parmesan-type cheeses made
in other areas of Italy, called "granas" (grainy or granular cheeses),
as well as varieties produced in the United States. Parmesan is aged for
up to three years to achieve its unique, rich, nutty-sweet flavor and
crystalline texture. If purchasing solid Parmesan cheese to grate
yourself, choose cheese with even color and no cracks. Store ungrated
cheese in airtight wrapping in your refrigerator's cheese compartment.
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