Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large saucepan over medium-high heat, heat 1 tbsp oil. saute chicken until browned, stirring often. remove from saucepan; set aside. reduce heat to medium. in same saucepan heat remaining oil. saute onion, carrot and rice until rice is browned, stirring constantly. stir in soup, broth and water. bring to boil. reduce heat to low. cover, simmer 15 minutes , stirring occasionally. add peas. return chicken to saucepan. cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.

Target recipe: bring 4 cups broth to boil in large saucepan. cover and reduce heat to low. melt butter in heavy large pot over medium heat. add onion and mushrooms and sauté until tender, about 5 minutes. add squash and 1 1/2 teaspoons thyme; sauté 4 minutes to coat with butter. add rice and stir 2 minutes. add wine and simmer until evaporated, about 1 minute. add 4 cups hot broth; bring to boil. reduce heat and simmer covered until rice is just tender and risotto is creamy and slightly soupy, about 18 minutes. stir in spinach, cream, and parmesan cheese. season to taste with salt and pepper. transfer risotto to large bowl. sprinkle with blue cheese, bacon and remaining 1/2 teaspoon thyme and serve.