Chicken and Mushroom Risotto

Directions:

1. Rinse the chicken with cool water, and pat it dry with paper towels. Cut the chicken into 1/2-inch pieces, and sprinkle with the salt and pepper.
2. Coat a large nonstick skillet with nonstick butter-flavored cooking spray, and preheat over medium-high heat. Add the chicken, and stir-fry for 3 to 4 minutes, or until nicely browned. Add the mushrooms and garlic, and stir-fry for another minute or 2, or until the mushrooms begin to brown and start to release their juices. (Add a little white wine or chicken broth if the skillet becomes too dry.)
3. Stir the broth and rice into the skillet mixture, and bring to a boil. Reduce the heat to low, cover, and simmer without stirring for about 12 minutes, or until about three-fourths of the liquid has been absorbed. Stir in the peas, and cook covered for another 3 minutes, or until most of the liquid has been absorbed.
4. Add the evaporated milk to the skillet, and, if necessary, increase the heat slightly to return the mixture to a simmer. Cook uncovered, stirring frequently, for about 5 minutes, or until the rice is tender but still a little firm to the bite, and most of the liquid has been absorbed. Add a little more broth during cooking if needed, leaving just enough liquid to make the mixture moist and creamy.
5. Stir the Parmesan cheese into the risotto. If the mixture seems too dry at this point, add a little more evaporated milk or broth. Serve hot, topping each serving with a rounded teaspoon of additional Parmesan, if desired.