Chicken Risotto

Chicken Risotto







Ingredients
1 1/4 lbs boneless skinless chicken breasts, cut into cubes
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 garlic clove, minced
2 cups water
2 cups uncooked instant rice
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of chicken soup (the low fat one is ok)
1/2 cup grated parmesan cheese





Method
In a 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.



Cover; cook on low heat setting for 6 to 7 hours (depending on brand of slow cooker).


Stir in rice and butter.



Increase heat setting to HIGH.



Cover; cook 5 minutes until rice is tender.



Stir in soup and cheese.



Cover; cook 10 - 15 minutes or until thoroughly heated.



Serve immediately.



Appx. 1 1/2 cups per serving for adults.







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