What you need

• 1 lb. boneless, skinless chicken breasts, cubed
• 1 cup Italian Arborio rice (President’s Choice is best)
• ¾ cup onion chopped
• 1½ cups mushrooms, diced
• 3 cups chicken broth
• ¼ cup Parmesan cheese
• Lemon pepper

Directions

Spray large saucepan with butter flavour cooking spray and heat on medium high. Sauté chicken until brown, season with lemon pepper. Add onion, mushrooms and rice.

Stir mixture constantly until rice is browned (about 3 minutes). Stir in one cup of chicken broth, continue cooking and stirring until most of the liquid is absorbed.

Gradually add the rest of the broth, one cup at a time, stirring after each addition until liquid is absorbed.

Risotto is done when rice is tender and all liquid is absorbed. Cooking time is about 20 to 25 minutes. Remove from heat while last bit of broth is being absorbed, sprinkle with Parmesan cheese and mix well before serving.

There is no free lunch