Steel-Cut Oat Risotto With Chicken, Red Peppers, And Manchego

• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 teaspoons olive oil
• 3/4 cup finely chopped onion
• 1 large red bell pepper, chopped
• 1 1/4 cups steel-cut oats
• 1/2 cup dry white wine
• 1 cup chopped cooked dark meat chicken
• 1/2 cup (2 ounces) shredded Manchego cheese
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
2. Heat oil in a medium saute pan over medium heat. Add onion and pepper; saute 5 minutes. Add oats; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in chicken, cheese, rosemary, and salt.

chicken broth, olive oil, onion, red bell pepper, oats, white wine, chicken, manchego cheese, rosemary, salt

Taken from www.myrecipes.com/recipe/steel-cut-oat-risotto-with-chicken-red-peppers-manchego (may not work)