Corn-Mushroom Risotto with Chicken
INGREDIENTS
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2 small skinless, boneless chicken breast halves (8 to 10 ounces total)
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3 teaspoons olive oil
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1/2 teaspoon snipped fresh thyme
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3 cloves garlic, minced
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1/8 teaspoon ground black pepper
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1 cup water
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3/4 cup reduced-sodium chicken broth
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2 tablespoons white wine* or 5 teaspoons reduced-sodium chicken broth plus 1 teaspoon white wine vinegar
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1/2 cup fresh or frozen whole kernel corn, thawed
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1/4 cup chopped onion
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1/3 cup Arborio rice
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1/3 cup sliced fresh mushrooms
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Nonstick cooking spray
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1/3 cup fresh snow pea pods, halved crosswise
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1/4 cup diced tomato
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1/4 cup grated Parmesan cheese
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1/4 teaspoon ground white pepper
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