1 tablespoon olive oil
1 small white onion, chopped
1 cup Arborio rice
1 can (15 ounces) reduced-sodium chicken broth
1/2 cup white wine
1 can (8 ounces) peas, drained
1 can (6 ounces) chunk chicken, drained
1/2 cup chopped, fresh basil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.

Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Servings: 4

Submitted by: Canned Food Fan