Easy Chicken Carbonara Risotto

This microwave version of risotto is a little quicker to prepare than the traditional recipe because it doesn't have to be continually stirred.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 26%
  • Fat: 9g
  • Saturated fat: 3.6g
  • Protein: 25g
  • Carbohydrate: 33.5g
  • Fiber: 3.5g
  • Cholesterol: 55mg
  • Iron: 1.3mg
  • Sodium: 802mg
  • Calcium: 98mg

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

Preparation

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