Chicken Risotto - cooking recipe

Ingredients

1 1/4 lbs boneless skinless chicken breasts, cut into cubes
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 garlic clove, minced
2 cups water
2 cups uncooked instant rice
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of chicken soup (the low fat one is ok)
1/2 cup grated parmesan cheese

Preparation

In a 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
Cover; cook on low heat setting for 6 to 7 hours (depending on brand of slow cooker).
Stir in rice and butter.
Increase heat setting to HIGH.
Cover; cook 5 minutes until rice is tender.
Stir in soup and cheese.
Cover; cook 10 - 15 minutes or until thoroughly heated.
Serve immediately.
Appx. 1 1/2 cups per serving for adults.