Chicken Rizzoto

1 medium-size yellow onion

4 tablespoons butter (1/2 stick)

3 cups chicken broth, canned or homemade

1 1/2  cups rice 

Salt and pepper to taste

1/2 cup freshly grated Parmesan

1 cup Heavy whipping cream

1/2 pound chicken breast (cooked and diced)

Peas and carrots

Directions

Prepare the Rice by cooking in the chicken broth

Peel and finely chop the onion.

Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.

Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.

Add cooked rice, heavy whipping cream, peas and carrots, chicken and cheese.

Recipe by Gordon Wallace