Recipe for Chicken and Vegetable Risotto 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
Non-stick olive oil cooking spray
2 cup Sliced fresh mushrooms
1 sm Chopped onion
4 x Cloves minced garlic
1/4 cup Finely chopped fresh parsley or 1 T. dried parsley leaves
4 tbl Chopped fresh basil or 1 T. dried basil leaves
6 cup Lo fat, lo sodium chicken broth
2 cup Broccoli flowerettes, cooked crisp tender
! 1/2 C. uncooked arborio rice
1 lb Chicken tenders, cut into 1/2 in. pieces and cooked
4 x Plum tomatoes, seeded and chopped
1/2 tsp Each salt and pepper
Instructions:
Instructions: Spray non-stick pan with cooking spray, heat over medium heat til hot. Add mushrooms, onion and garlic. Cook and stir 5 min. or til tender. Add parsley and basil, cook and stir 1 min. Heat broth to a boil in a medium saucepan. Reduce heat to low and simmer. Add rice to mushroom mixture - cook and stir over medium heat 1-2 min. Add broth to mushroom mixture, 1/2 C. at a time stirring constantly til broth is absorbed before adding next 1/2 C. Continue adding broth and stirring til rice is tender, about 20-25 min. Add broccoli, chicken, tomatoes, salt and pepper. Cook and stir 2-3 min. or til heated through. Sprinkle with cheese and serve.

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