Ingredients
- 1 Tblsp. Olive Oil
- 1 cup Grated Carrot
- 1 Cup Onion Finely chopped
- 4 Cloves Garlic Minced
- 1 Cup Whole Grain Rice Blend
- Butter Flavor Non-Stick Cooking Spray
- 1/4 Cup Dry Vermouth
- 1 Tsp. Poultry Seasoning
- 1 Tsp. Salt-free Garlic & herb Seasoning I used Mrs. Dash
- 1 Tsp. Dried Parsley Yes, dried
- 1 Quart Homemade Chicken Broth More or less as needed
- 1/4 Cup Light Onion & Chive Cream Cheese Spread
- 2 Cups Cooked Chicken In bite size pieces
Servings:
Instructions
- In a large deep fry pan heat the olive oil. add the onion and cook for three minutes until the onion begins to be translucent. Add the carrot and garlic to the pan and cook for 3 minutes more.
- Lightly spray the rice mixture with butter flavor spray and toss to coat. Add the rice and seasonings to the pan and cook stirring often for 3 – 5 minutes. Don’t let the rice brown!
- Carefully add the vermouth to the pan and allow to completely cook into the rice.
- Heat the broth to a simmer in a separate pan or use the microwave. Add the broth to the rice mixture a ladle at a time. Allow the rice to soak up the broth before adding more. continue until all the broth is incorporated. The risotto should have a little bite, almost Al Dente.
- Depending on the rice blend you use, you may need more or less than the quart of broth. A little water or stock can be added if needed.
- Add the cream cheese to the pan and stir to incorporate and allow the cheese to melt. Serve in shallow bowls.
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