Italian Chicken & Rice (Risotto)
1lb boneless skinless chicken breast
2 tablespoons butter
1 onion, finely chopped
1 cup short-grain rice
1 clove garlic, minced
1-1/4 cups chicken broth, double strength
2 cups green beans cut into 1 inch (2.5 cm) lengths
1/2 cup diced red pepper
1 teaspoon grated lemon peel
1-1/2 cups milk
1/2 cup grated Canadian Parmesan cheese
Salt and pepper, to taste
Cut chicken into 1 inch (2.5 cm) cubes. In a large fry pan, melt butter. Add chicken and cook over medium heat until lightly browned.
Add onion, rice and garlic; cook and stir for 4 minutes. Gradually add broth in small amounts, stirring frequently. (Allow broth to be absorbed by rice before adding more.)
Add green beans, red pepper and lemon peel to chicken and rice mixture. Stir in milk. Cover and simmer for 10 minutes. Stir in cheese, season to taste and serve immediately.