Chicken and Mushroom Risotto

• 1 cup sliced scallions (white and green parts)
• 4 garlic cloves, minced
• 12 ounces cremini mushrooms, sliced
• 1 1/4 cups 2% milk
• 1 cup low-fat, low-sodium chicken broth
• Salt
• 3/4 cup textured vegetable protein (TVP)
• 1 tablespoon cornstarch
• 1/2 cup grated Parmigiano-Reggiano cheese
• Shredded skinless breast meat from 1 warm rotisserie or roast chicken
• Freshly ground black pepper

1. In a large saucepan, combine the scallions, garlic, mushrooms, 1 cup of the milk, and the chicken broth.
2. Bring to a boil over high heat.
3. Season lightly with salt.
4. Stir in the textured vegetable protein.
5. Cover, and reduce the heat to medium-low.
6. Simmer the risotto until the textured vegetable protein is tender and most of the liquid has been absorbed, about 12 minutes.
7. Meanwhile, whisk the remaining 1/4 cup milk into the cornstarch in a small bowl.
8. Pour the milk mixture into the saucepan, and raise the heat to high.
9. Bring the mixture to a vigorous boil, stirring constantly with a wooden spoon.
10. When it has thickened (after about 1 minute), stir in the cheese and chicken.
11. Continue to cook until the chicken is hot.
12. Season with salt and pepper to taste, if desired, and serve immediately.
13. Fat: 30g (before), 5.9g (after)
14. Calories: 620 (before), 268 (after)
15. Protein: 36g
16. Carbohydrates: 18g
17. Cholesterol: 58mg
18. Fiber: 4g
19. Sodium: 851mg

scallions, garlic, cremini mushrooms, milk, lowfat, salt, textured vegetable protein, cornstarch, cheese, skinless breast meat, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/chicken-and-mushroom-risotto-374943 (may not work)