Chicken Risotto - cooking recipe

Ingredients

6 Tbsp. butter or margarine
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped
3 c. chicken broth
1 tsp. basil
1 c. fancy shredded Cheddar cheese (Sargento)

Preparation

In a large skillet, melt 2 tablespoons butter.
Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes.
Remove chicken from skillet.
Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes.
Add mushrooms and green onion.
Continue cooking, stirring constantly, until mushrooms are tender, about 2 minutes.
Stir in chicken broth and basil.
Bring to a boil; cover and simmer 15 minutes. Gently stir in chicken.
Continue simmering until chicken is heated through and rice is tender, about 5 minutes.
Top with cheese and serve immediately.
Serves 6.