Chicken-Mushroom Risotto

2 tablespoon margarine or butter
3/4 lb. skinless, boneless chicken breasts, cut into cubes
1 cup uncooked regular long-grain rice
1 medium carrot or 1 smallsweet red pepper, finely chopped (about 1/3 cup)
1 small onion, finely chopped (about 1/4 cup)
1 can clear chicken broth
1 can cream of mushroom soup
1/8 teaspoon black pepper
1/2 cup frozen peas
Fresh celery leaves and carrot curl for garnish

In 10-inch skillet or 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; seet aside.
Reduce heat to medium. In same saucepan, in remaining 1 tablespoon hot margarine, cook rice, chopped carrots and onion until rice is browned, stirring constantly. Stir in broth, soup and black pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, occasionally.
Stir in peas and reserved chicken. Cover; coook 5 minutes more or until rice is tender and liquid is absorbed; stirring occasionally.
Stir in peas and reserved chicken. Cover; cook 5 minutes more or until rice is tender and liquid is absorbed; stirring occasionally. Garnish with celery leaves and carrot curl, if desired.

Sent to the Recipe Dude by: Jan