Ingredients
3 cups chicken broth1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon olive oil1-1/2 cups sliced fresh mushrooms1 medium onion, chopped2 tablespoons butter1 garlic clove, minced1 cup uncooked arborio rice1 cup meatless spaghetti sauce1/4 cup grated Parmesan cheese
Preparation
In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.
