Looking for an easy risotto recipe? You won't have to spend ages at the stove with our Easy Lemon Chicken Risotto with Mushroom recipe.
What You Need
Original recipe yields 6 servings
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb. sliced fresh mushrooms
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
2 cups fat-free reduced-sodium chicken broth
1 Tbsp. lemon zest
2 cups instant white rice, uncooked
1-1/2 cups frozen peas, thawed, drained
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Let's Make It
Heat oil in large skillet on medium-high heat. Add chicken and mushrooms; cook and stir 6 to 8 min. or until chicken is done.
Add reduced-fat cream cheese; cook 2 to 3 min. or until completely melted, stirring constantly. Stir in broth and lemon zest; bring to boil, stirring frequently.
Stir in rice; simmer on medium-low heat 5 min. Add peas; stir. Cover. Remove from heat. Let stand 5 min. or until rice is tender and peas are heated through; fluff with fork before serving.
Substitute 2 cups chopped fresh asparagus for the mushrooms.
Garnish with chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.