Chicken-Mushroom Risotto

• 2 tablespoons margarine or butter, divided
• 1 pound chicken breasts skinless, boneless cut into cubes
• 1 onion small, finely chopped about 1/4 cup
• 1 medium carrot OR 1 small red pepper finely chopped, about 1/3
• 1 cup long grain rice Regular, uncooked
• 14 1/2 ounces chicken broth Swanson Ready to Serve
• 1 can cream of mushroom soup 10-3/4 ounce can
• 1 teaspoon pepper
• 1 cup frozen peas

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside.
2. In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly.
3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.
4. Add peas and reserved chicken.
5. Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.

margarine, chicken breasts skinless, onion, carrot, long grain rice regular, chicken broth swanson, cream of mushroom soup, pepper, frozen peas

Taken from www.yummly.com/recipe/Chicken-Mushroom-Risotto-1651988 (may not work)