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Quick Risotto-Style Rice & Chicken

Whip up an Italian classic in just 30 minutes with our Quick Risotto Style Rice Chicken recipe. Dig into a creamy mix of chicken, peas and mushrooms topped off with grated parmesan cheese.
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  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 box (10 oz.) sliced mushrooms
  • 2 cups milk
  • 1 package Knorr® Rice Sides™ - Chicken flavor
  • 1 cup frozen green peas
  • 1/3 cup sour cream
  • 3 Tbsp. grated Parmesan cheese, divided



Amount per serving

Calories from Fat150
Total Fat16g
Saturated Fat7g
Trans Fat0g
Total Carbs43g
Dietary Fiber3g
Vitamin C15%
Vitamin A30%

  • 1 MELT 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
  • 2 MELT remaining 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, until golden, about 5 minutes. Add milk, Knorr® Rice Sides™ - Chicken flavor and peas and prepare according to package directions.
  • 3 STIR in chicken, sour cream and 2 tablespoons Parmesan cheese; heat through. Serve sprinkled with remaining Parmesan cheese. Garnish, if desired, with chopped parsley and cracked black pepper.
TIP: For Chicken & Rice Risotto Balls: Prepare Quick Risotto-Style Rice & Chicken recipe above. Refrigerate until chilled. Chop mixture until uniform in size. Shape into balls by firmly pressing together 2 Tablespoonful amounts. Roll in 1 cup flour then dip into 3 lightly beaten eggs and roll in 1 cup Italian style seasoned breadcrumbs. Fill one-third of large no-stick skillet with canola oil* (about 2 cups) and heat over medium-high heat. Fry balls in batches until golden. Drain on paper towels and serve. Makes 48 risotto balls.
*Oil may need to be changed or strained to remove dark bits.