Chicken & Mushroom Risotto

Temps & Portions
4 servings
49 minutes temps de préparation =
15 minutes préparation +
34 minutes cuisson
Ingrédients
  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
    Becel Margarine Salt Free 907G
    $6.77 • Chq
  • 2 cups (500 mL) sliced cremini mushrooms or wild mushrooms
    Mushroom White Whole 227g
    $2.81 • Chq
  • 1 cup (250 mL) uncooked arborio rice
    Beatrice Milk 4L 2%
    $5.56 • Chq
  • 1 clove garlic, finely chopped
    Garlic (3PK)
    $3.94 • Chq
  • 1/4 cup dry white wine
    Unico Vinegar White Wine 500ML
    $3.38 • Chq
  • 3 1/4 cups hot water
    Evian Spring Water Natural 1.5L
    $2.64 • Chq
  • 1 pot Knorr® Homestyle Stock Chicken
    Knorr Stock Homestyle Chicken (4PK) 132G
    $3.38 • Chq
  • 2 cups shredded cooked chicken
    VH Cooking Sauce Butter Chicken 160ML
    $3.94 • Chq
  • 1/4 cup grated Parmesan cheese
    Kraft Shredded Parmesan Cheese 250G
    $9.48 • Chq
  • 2 tsp. finely chopped sage leaves
    Sage 20G
    $1.46 • Chq
Instructions
  • Melt Becel® Buttery Taste margarine* in large saucepot over medium heat and cook mushrooms, stirring frequently, 4 minutes or until tender. Stir in rice and garlic and cook 1 minute. Stir in wine and cook 1 minute. Stir in hot water and Knorr® Homestyle Stock Chicken. Bring to a boil over high heat, stirring until Stock melts. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in chicken; heat through. Stir in cheese and sage.
  • *Becel® Buttery Taste margarine*is *Becel® Gold* in Quebec