Chicken risotto

2 Tbsp. butter
2 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 clove garlic minced
1 large stalk celery chopped
1 Cup uncooked rice
1-2 Cups Trader Joes Just Grilled Chicken strips, thawed and cubed
2 Cups chicken broth
1/2 tsp. salt
pepper to taste
1/8 tsp. rosemary
3/4 Cup parmesan cheese
1 Cup Trader Joes shelled edamame thawed

Preheat oven to 400. Melt butter and olive oil in an oven safe 2 quart pan or skillet over medium high, add onion, celery and garlic and saute for three minutes. Stir in rice and chicken and cook for two minutes. Add the chicken broth, salt, pepper and rosemary and bring to a boil. Cover and set in the oven. Bake for 10 minutes, add the edamame and cheese and bake covered an additional five minutes.


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