Chicken & Sage Risotto
Heat broth in a medium saucepan over high heat just to a simmer. Reduce heat to low and cover.
Melt 2 tablespoons (30 mL) Becel Buttery Taste margarine in a large saucepot over medium heat and cook onion and yellow pepper, stirring occasionally, for 5 minutes or until tender.
Add rice and garlic and cook, stirring frequently, for 2 minutes.
Stir in hot broth and bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is creamy and tender.
Stir in chicken and cook covered, stirring occasionally, for 2 minutes or until heated through. Stir in cheese, sage and remaining 1 tablespoon (15 mL) margarine.
Serve immediately and sprinkle, if desired, with additional grated Parmesan cheese.
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Last updated: October 27th, 2020
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