Chicken Risotto

Bereiding

N a large skillet, melt half the butter. Cook chicken chunks in it, stirring often, until browned. Remove and set aside. Reduce the heat to medium and add the remaining tablespoon melted butter or margarine. Add rice and veggies, and cook until rice is browned, stirring constantly. Stir in broth, soup, and black pepper. Heat to boiling, then reduce heat to low and cook 15 minutes, covered (but stir occasionally). Stir in peas and reserved chicken. Cover again, and cook another 5 minutes, or just until rice is tender and liquid is absorbed.