Chicken Mushroom Risotto - cooking recipe

Ingredients

2 Tbsp. margarine or butter
3/4 lb. skinless, boneless chicken breasts, cut into cubes
1/4 c. finely chopped onion
1 small carrot or 1 small red pepper
1 c. uncooked long grain rice
1 (14 1/2 oz.) clear chicken broth
1 (10 3/4 oz.) condensed cream of mushroom soup

Preparation

In 3-quart saucepan, over medium heat, add butter.
Cook chicken until brown.
Remove and set aside.
In same saucepan, add rest of ingredients, keep heat at medium.
Cook onion, carrot (or pepper) and rice until rice is brown, stirring constantly.
Add broth, soup and pepper, simmer on low.
Cook 15 minutes.
Add chicken, cook 15 minutes.
Makes 4 1/2 cups.