Chicken and Mushroom Risotto

Uncle Ben's makes an express meal (which is delicious) called "Chicken and Mushroom Risotto".  It is high in syn value, but I was sure I could make it in a healthier way!

CHICKEN AND MUSHROOM RISOTTO
(serves 2)

250g Risotto Rice
1 1/2 pints water or chicken broth, heated
2 cloves garlic
1 tsp dried basil
1 tsp dried rosemary
salt & pepper
frylight
1/2 onion, chopped
12  medium mushroom, chopped roughly
2 Chicken breasts - cooked


1.  Spray frylight in large skillet.  Put on high heat, and add risotto rice.  Add mushrooms, onion and garlic.    leave on heat 4-5 minutes, stirring regularly to keep rice from toasting too much.

2.  Add heated broth, herbs and salt and pepper.  Bring to boil, then simmer on med. heat for 20 minutes.

3.  Add chicken, and remove from heat.  Serve!

For alternate tastes - add formage frais for a more creamy risotto (free), or 14 grams of grated cheese (which will be counted as a half a healthy extra A, or 3 syns)

On Extra Easy, this is FREE


It was delicious!!  Certainly something I'll make again!

Tomato and Basil Risotto

TOMATO AND BASIL RISOTTO

This is FREE on Extra Easy - and a lovely side to chicken, beef or pork!  Add a salad or some grilled veggies for the perfect dinner.  It received a 10 thumbs up from our family!

Serves 4
ready in about 40 minutes

Frylight
1 onion, chopped
2 sticks celery, chopped
2 garlic cloves, chopped or pressed
6 large tomatoes, chopped
12 oz (340g) risotto rice
1 pt (568ml) hot stock or water
salt & pepper
1 oz fresh basil


1.  Spray large skillet with frylight.  Place over medium heat, and add onion, celery and garlic.  Cook 5 minutes. with the lid on.

2.   Stir in tomatoes, increase heat to high, and cook 5 more minutes uncovered.  Stir frequently.

3.  Add rice to veggies, and stir well.  Add half the stock, and bring rice to a vigorous simmer, keeping skillet covered, for 10 minutes.  Stir occassionally to keep rice from sticking to bottom.  Add remaining stock, and recover for 5 more minutes.

4.  Remove pan from heat, remove lid and cover with a clean tea towel, and let stand for 5 minutes.  Season and top with basil leaves when served.