Chicken and Tomato Risotto

October is officially comfort food month. I've made this dish twice now, and while it's not something you can should make if you will be distracted in the kitchen, it is definitely worth the effort! Of course, I didn't have arborio rice (why can I never actually have all the ingredients?? ) but used Orzo pasta instead. It worked out just fine! This is from August/September 2008 issue of Taste of Home Magazine (love that magazine!).

1 Cup chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 Tbs Olive Oil
1 1/2 Cups sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
2 Tbs butter
1 Cup uncooked arborio rice
1 Cup Meatless spaghetti sauce
1/4 C grated Parmesan cheese

In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.

In the same skillet, saute the mushrooms onion and garlic in butter until crisp-tender. Add rice, cook and stir for about 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.

Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes).

Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened. Serve immediately. (Yields 4 servings)