Tomato Basil Risotto

I've been searching for a tomato basil risotto recipe for quite some time. This recipe originally called for butter but I substitued that with olive oil. To make completely vegan substitute chicken broth for vegetable broth. I added sauteéd garlic shrimp

Ingredients

• 3 cups chicken broth
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1-1/2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 cup uncooked arborio rice
• 1 cup meatless spaghetti sauce (I used regular tomato sauce from can)
• 10 fresh basil leaves thinly sliced

Directions

•  saute mushrooms and onion in olive oil until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
• Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
• Stir in the spaghetti sauce and fresh basil; cook and stir until thickened. Yield: 4 servings.

Nutritional Facts1-1/4 cups equals 462 calories, 14 g fat (6 g saturated fat), 86 mg cholesterol, 1,186 mg 

Original Recipe from: http://www.tasteofhome.com/Recipes/Chicken---Tomato-Risotto