Easy Low-Sodium Chicken Risotto
- Heat half of the oil in nonstick saucepan over medium-high heat. Sprinkle chicken with pepper, if using. Cook chicken, stirring occasionally, for 5 minutes until lightly browned. Transfer to plate. Reduce heat to medium.
- Add remaining oil, rice and garlic to pan; cook and stir for 2 minutes. Stir in soup, water, lemon juice, oregano and Worcestershire sauce. Cook, stirring vigorously, until boiling. Simmer, covered, stirring occasionally, over medium-low heat for 12 minutes.
- Add snow peas; cook, covered, 5 minutes until liquid is almost evaporated and rice is tender but still slightly firm. Sprinkle with parsley.
- Trim and halve the snow peas and chop the parsley while the risotto is simmering to save on prep time!
- Using a no-salt added soup helps you control the sodium in your recipe. Season with salt to taste, and sprinkle with grated Parmesan cheese, if desired.
- You can switch up the herbs however you like. Try swapping the oregano with fresh thyme or tarragon, or replacing it with a handful of fresh basil, finely chopped.
Recipe Made With
CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
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