Chicken and Mushroom Risotto

  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)

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