Orzo and Mushroom Risotto - Kraft Recipes Top
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Orzo and Mushroom Risotto

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  • Bring broth and water to a simmer in saucepan. Sprinkle chicken with salt and pepper. Heat 1 Tbsp. oil in 12-inch skillet over high heat. Add chicken and cook 1 1/2 minutes per side, until browned. Transfer with slotted spoon to bowl.
  • Add remaining 1 Tbsp. oil to skillet. Add mushrooms; cover and cook 2 minutes, until softened. Add orzo and cook 1 minute, until lightly toasted. Set 1 cup hot broth aside in glass measure. Gradually add remaining broth to pasta, one cup at a time, every 2-3 minutes, stirring occasionally. Mixture will be soupy, but that's okay.
  • Add chicken and preserved 1 cup broth and cook 2-4 minutes more, until thickened. Stir in parmesan.

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