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Easy Chicken Carbonara Risotto

Prep time 5 mins
Cook time 18 mins
Other time 5 mins
Yield 6 servings (serving size: 1 cup)
This microwave version of risotto is a little quicker to prepare than the traditional recipe because it doesn't have to be continually stirred.

Ingredients

  • 2 tablespoons light stick butter
  • 1 teaspoon olive oil
  • 1 cup Arborio rice
  • 1/2 cup chopped onion
  • 1 tablespoon bottled minced garlic
  • 3 cups fat-free, less-sodium chicken broth
  • 1 (8-ounce) package presliced mushrooms
  • 2 cups chopped skinless, boneless rotisserie chicken
  • 1 cup frozen green peas
  • 1/2 cup chopped green onions
  • 4 slices center-cut bacon
  • 1/2 cup grated fresh Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 315
  • caloriesfromfat 26 %
  • fat 9 g
  • satfat 3.6 g
  • protein 25 g
  • carbohydrate 33.5 g
  • fiber 3.5 g
  • cholesterol 55 mg
  • iron 1.3 mg
  • sodium 802 mg
  • calcium 98 mg

How to Make It

  1. Place butter and oil in an 8-inch square baking dish; microwave at HIGH 30 seconds. Stir in rice, onion, and garlic. Microwave at HIGH 2 minutes, stirring once. Stir in chicken broth; microwave at HIGH 6 minutes, stirring once. Stir in mushrooms; microwave at HIGH 6 minutes. Stir in chicken, peas, and green onions; microwave at HIGH 1 1/2 minutes. Cover and let stand 5 minutes.

  2. Microwave bacon at HIGH for 2 minutes or until crisp. Crumble and add to risotto. Stir in Parmesan cheese, salt, and pepper.

Oxmoor House Healthy Eating Collection