Chicken And Vegetable Risotto - cooking recipe

Ingredients

2 cups sliced mushrooms
1/2 cup chopped onion
4 garlic cloves, minced
1/4 cup finely chopped fresh parsley or 1 tablespoon dried parsley flakes
3 -4 tablespoons finley chopped fresh basil or 1 tablespoon dried basil leaves
6 cups redcued sodium chicken broth
1 1/2 cups uncooked arborio rice or 1 1/2 cups converted rice
1 lb chicken tenders, cut into 1/2 inch pieces, cooked
2 cups broccoli florets, cooked crisp-tender
4 plum tomatoes, seeded, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Preparation

Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
Place chicken broth into medium saucepan; bring to a boil over high heat.
Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.