Skillet risotto with mushroom, green bean, and chicken
A frozen risotto that reheat beautifully in the pan with a splash of liquid and a little more fat, turning creamy and cohesive again. The mushrooms and green beans are already there; you just need heat and a few minutes of stirring to bring it back to life.
About 70 calories a serving, 3 g protein, 1 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/2 cup chicken broth or water
From your shelf
- 1 box sauced mushroom & green bean risotto, sauced
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the frozen risotto directly to the pan and stir to break up any clumps, then spread it across the bottom to heat through, about 2 minutes.
- Pour 1/2 cup of chicken broth or water over the risotto and stir constantly, scraping the bottom and sides of the pan. The rice will drink in the liquid and the whole dish will become creamy and flow slightly, about 8 minutes. Taste and season with salt and pepper as needed.
- Transfer the risotto to two bowls and serve right away while it is still warm and creamy.
Note Swap the broth for white wine if you have it. Leftover risotto keeps three days covered in the fridge and can be reheated gently with another splash of broth in the pan. Serve with a green salad or crusty bread to soak up the sauce.
On the label
COOKED RICE (WATER, RICE), WATER, GREEN BEANS, MUSHROOMS, NONFAT MILK, CREAM, LESS THAN 2% OF COOKED MUSHROOMS, SOY SAUCE (WATER, SOYBEANS, SALT), SALT, WHEAT FLOUR, MODIFIED FOOD STARCH, CHICKEN MEAT INCLUDING CHICKEN JUICES, YEAST EXTRACT, MUSHROOM POWDER, BUTTER (CREAM), MALTODEXTRIN, POTATO FLOUR, SUGAR, MOLASSES, XANTHAN GUM, ONION POWDER, WHEY, NATURAL FLAVOR, TURMERIC, SPICE, CORN OIL, SPICE EXTRACTIVES.
Birds Eye, frozen prepared sides, serving 283 g, package 10 0Z/283 g. Ingredients as printed on the label.
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Cooks as mushrooms, green beans. Half of it left? Use up the mushrooms.