Chicken Risotto
Source: Unknown

6 tablespoons unsalted butter
1 pound boneless skinless chicken breasts -- cut in strips
1 clove garlic -- minced
1 1/2 cups rice -- uncooked
1/4 pound mushrooms -- sliced
3 green onions -- chopped
3 cups chicken broth
1 teaspoon basil
1 cup cheddar cheese, shredded

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice, and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and onions. Continue cooking until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover, and simmer 15 minutes. Gently stir in chicken and continue simmering until chicken is heated through and rice is tender, about 5 minutes. Stir in cheese and serve.