Chicken And Mushroom Risotto - cooking recipe

Ingredients

2 Tbsp. butter
1 lb. boneless chicken breast, cut in 1 1/2-inch pieces
1 c. rice
1 medium carrot, chopped (1/3 c.)
1 small onion, chopped (1/4 c.)
1 (14 1/2 oz.) can chicken broth
1 can cream of mushroom soup
1/8 tsp. pepper
1/2 c. frozen peas

Preparation

In large skillet, brown chicken pieces in butter; remove chicken.
In same skillet, brown rice, onion and carrot until rice is brown, stirring constantly.
Stir in broth, soup and pepper; bring to boil.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Add peas and chicken; cover and simmer 5 more minutes.