TweetThis easy microwave risotto requires less stirring than the traditional stovetop version. Plus, the chicken, broccoli and sweet red peppers make it filling enough to serve as a one-dish meal.
Ingredients

Serves: SubmitPrep: 5min |Cook: 34min |Total: 39min

RICE:
3/4 cup Arborio rice
2 teaspoons nondiet tub-style margarine or butter
2 2/3 cups defatted reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
CHICKEN AND SAUCE:
1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
2 teaspoons nondiet tub-style margarine or butter
1 medium onion, chopped
1/3 cup defatted reduced-sodium chicken broth
1 clove garlic, minced
1/4 teaspoon crushed saffron threads ADD TO SHOPPING LIST
1 1/2 cups chopped broccoli florets and tender stems
1/2 sweet red pepper, chopped
2 tablespoons grated Parmesan cheese
Alternate
To make this rice on the stove top, bring the broth to a boil in a medium saucepan. Reduce the heat to low and maintain the simmer. In another saucepan, warm the margarine or butter over medium heat. Add the rice and saute for 2 minutes. Stir in the thyme, basil and pepper. Slowly add 1/4 cup of the broth, stirring the rice constantly. Stir until the broth is absorbed. Continue adding the broth, 1/4 cup at a time, stirring constantly after each addition until the broth is absorbed. Continue adding broth until the rice is creamy but still firm to the bite (you may not need all of the broth). Set aside while you prepare the chicken and sauce.
Directions

1.To make the rice: In a 2 1/2-quart microwave-safe dish, combine the rice and margarine or butter. Microwave on high power for 1 minute. Stir well.
2.Stir in the broth, thyme, basil and pepper. Cover and microwave for a total of 8 minutes; stop and stir after 4 minutes. Stir again after the full 8 minutes.
3.Microwave, uncovered, for 11 to 13 minutes, or until the rice is tender and most of the liquid is absorbed. Let stand for 3 minutes.
4.To make the chicken and sauce: While the rice is cooking, coat a large no-stick skillet with no-stick spray. Place over medium heat and add the chicken. Cook, stirring occasionally, for 3 minutes, or until the chicken is tender. Remove from the pan.
5.In the same skillet, melt the margarine or butter. Add the onions, broth, garlic and saffron and cook, stirring, for 5 minutes, or until the onions are tender.
6.Stir in the chicken, broccoli and peppers. Bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring frequently, for 6 to 7 minutes, or until the broccoli is crisp-tender.
7.Stir the chicken mixture into the rice. Sprinkle with the Parmesan.
Nutritional Facts per serving
CALORIES 354.4 CAL

FAT 7 G

SATURATED FAT 1.8 G

CHOLESTEROL 68 MG

SODIUM 512.5 MG

CARBOHYDRATES 38.9 G

TOTAL SUGARS 2.5 G

DIETARY FIBER 2.6 G

PROTEIN 33.7 G

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