Easy Chicken Carbonara Risotto

• 2 tablespoons light stick butter
• 1 teaspoon olive oil
• 1 cup Arborio rice
• 1/2 cup chopped onion
• 1 tablespoon bottled minced garlic
• 3 cups fat-free, less-sodium chicken broth
• 1 (8-ounce) package presliced mushrooms
• 2 cups chopped skinless, boneless rotisserie chicken
• 1 cup frozen green peas
• 1/2 cup chopped green onions
• 4 slices center-cut bacon
• 1/2 cup grated fresh Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Place butter and oil in an 8-inch square baking dish; microwave at HIGH 30 seconds. Stir in rice, onion, and garlic. Microwave at HIGH 2 minutes, stirring once. Stir in chicken broth; microwave at HIGH 6 minutes, stirring once. Stir in mushrooms; microwave at HIGH 6 minutes. Stir in chicken, peas, and green onions; microwave at HIGH 1 1/2 minutes. Cover and let stand 5 minutes.
2. Microwave bacon at HIGH for 2 minutes or until crisp. Crumble and add to risotto. Stir in Parmesan cheese, salt, and pepper.

butter, olive oil, arborio rice, onion, garlic, chicken broth, mushrooms, skinless, frozen green peas, green onions, center, parmesan cheese, salt, black pepper

Taken from www.myrecipes.com/recipe/easy-chicken-carbonara-risotto (may not work)