Chicken and Chive Risotto

• 1 tablespoon olive oil
• 500g skinless chicken breast fillets, cut into strips
• 1 tablespoon butter
• 1 large onion, finely chopped
• 500g (2 1/2 cups) Arborio rice
• 1L chicken stock, heated
• 125g PHILADELPHIA Light Spreadable Chive & Onion
• 1/2 cup basil leaves, roughly torn
• salt and pepper, to taste

1. Heat the oil in a large saucepan.
2. Add the chicken and cook until golden brown.
3. Remove from pan.
4. Melt the butter and saute the onions for 3-5 minutes.
5. Add the rice and stir until coated.
6. Add 1 cup hot stock; stir until absorbed.
7. Continue adding stock, 1 cup at a time, until rice is cooked.
8. Stir through Philly*, basil and seasoning and serve.

olive oil, butter, onion, chicken, philadelphia, basil, salt

Taken from www.kraftrecipes.com/recipes/chicken-chive-risotto-103838.aspx (may not work)