Good to Go Italian Risotto Preparation

Stove Top: Add pouch to boiling water, and boil for 5 minutes. Remove from heat, carefully cut open package.

OR Grilled: Preheat and oil grill; Remove chicken breast from package, and place on grill. Continue grilling for 3 minutes over med heat, flip and grill for an additional 3 minutes, covered.

OR Microwave: Pierce bag; place on a microwavable dish and heat on high for 1 minutes

Vegetable Risotto:

Heat olive oil in a med size skillet over medium heat. Sauté the onion and garlic in olive oil until onion is tender. Stir in the parsley, celery, salt, pepper and Arborio rice. Cook until celery is tender then add the mushrooms. Stir often so the rice does not brown.

Add vegetable stock or water, one cup at a time. When stock is absorbed, add another cup stirring often. When all the stock is used up and rice is tender, remove from heat and fold in butter and parmesan cheese. Add salt and pepper to taste.