Chicken Risotto With Basil And Parmesan

• 1 tablespoon olive oil
• 1 small white onion, chopped
• 1 cup arborio rice
• 1 (15 ounce) can reduced-sodium chicken broth
• 1/2 cup white wine
• 1 (8 ounce) can peas, drained
• 1 (6 ounce) can chunk chicken, drained
• 1/2 cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese
• salt and pepper, to taste

1. Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.
2. Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.
3. Nutritional Information Per Serving: Calories 290; Total fat 8g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 740mg; Carbohydrate 30g; Fiber 3g; Protein 21g; Vitamin A 6%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 8%DV; Folate 3%DV; Potassium 8%DV*Daily Value.

olive oil, white onion, arborio rice, chicken broth, white wine, peas, chicken, fresh basil, freshly grated parmesan cheese, salt

Taken from www.food.com/recipe/chicken-risotto-with-basil-and-parmesan-441570 (may not work)