Ingredients
2 tbsp margarine or butter, divided
3/4 lb chicken breasts skinless, boneless, cut into cubes
1 small onion, finely chopped about 1/4
1 medium carrot or 1 small red pepper finely, chopped (about 1/3
1 cup regular long-grain rice uncooked
1 can (14-1/2 oz) chicken broth swanson r, eady to serve
1 can cream of mushroom soup campbells co, ndensed 10-3
1/8 tsp pepper
1/2 cup frozen peas
Directions
1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot
margarine, cook chicken until browned, stirring often. Remove; set
aside. 2. In same saucepan, add remaining margarine. Reduce heat to
medium; cook onion, carrot and rice until rice is browned, stirring
constantly. 3. Stir in broth, soup and pepper. Heat to boiling.
Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. 4.
Add peas and reserved chicken. Cover; cook 5 minutes or until chicken
is no longer pink, rice is tender and liquid is absorbed, stirring
occasionally. 5. Serve. Makes about 4-1/2 cups or 4 servings.
Servings: 4 servings
Chicken-Mushroom Risotto Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Mushroom; Pasta; Poultry
The History of Recipes
Written recipes as an idea can be tracked back into the far past, certainly as far as the ancient Egyptians, and maybe even further. However, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into Roman times 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times used a wide range of herbs, including a few that will be familiar to modern chefs for example bay, rue and parsley. Moving on, we find a couple of recipe books which appeared in the 14th Century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that is served today, but rather accounts of the types of food served to the rich and powerful. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an outbreak in manuscripts on food, the majority of which still exist in private cookery archives. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Mushroom Risotto recipe.
