Meals Matter

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Contributed By: deidregunn
Mealtime.org

Convenience from your pantry – easy to make, good for you! With protein-rich, canned chicken on your shelf, you’re prepared to turn popular risotto into a flavorful main dish. Just add salad and crusty Italian bread.

Ingredients

1 tablespoon Olive oil

1 Small white onion, chopped

1 cup Arborio rice

1 can (15 ounces) reduced-sodium chicken broth

1/2 cup White wine

1 can (8 ounces) peas, drained

1 can (6 ounces) chunk chicken, drained

1/2 cup Chopped, fresh basil

1/2 cup Freshly grated Parmesan cheese

Salt and pepper, to taste

Preparation

Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.

Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

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