Serves: 6
Total Calories: 518

2 tablespoons olive or vegetable oil
1/3 cup , chopped green onion
1 medium carrot, thinly sliced (1/2 cup)
2 cloves garlic, finely chopped
1 cup uncooked Arborio or regular long-grain rice
3 1/2 cups ready-to-serve chicken broth
1 tablespoon chopped fresh parsley
1/8 teaspoon saffron threads, crushed, or ground turmeric
2 cups cut-up cooked chicken

1. Heat oil in 3-quart saucepan over medium-high heat. Cook onions, carrot and garlic in oil about 4 to 5 minutes, stirring frequently, until carrots are crisp-tender. Stir in rice. Cook, stirring frequently, until rice begins to brown.

2. Pour 1/2 cup broth, parsley and saffron over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy. Stir in chicken heat through.

wing it!
Risotto is on every Italian restaurant menu, and now you can make it easily at home!

1 SERVING: Calories 275 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 40mg Sodium 640mg Carbohydrate 29g (Dietary Fiber 1g) Protein 19g * % DAILY VALUE: Vitamin A 38% Vitamin C 2% Calcium 2% Iron 12% * DIET EXCHANGES: 2 Starch, 2 Lean Meat * CARBOHYDRATE CHOICES: 2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 518
Calories from Fat: 69

More Recipes from the Betty Crocker Rotisserie Chicken Cookbook:
Chicken Divan
Chicken Paprika
Chicken Thermidor
Chicken and Dumplings
Chicken with Roasted Peppers and Couscous
Chicken à la King
Creamy Chicken and Vegetables with Noodles
Easy Curried Chicken and Couscous
Easy Mexican Chicken and Beans
Everyday Chicken Risotto
Fiesta Chicken and Rice
Slim and Trim Jambalaya
Sweet-and-Sour Chicken Crepes
Vegetable-Chicken Stir-Fry