How To Make Canned Chicken and Mushroom Risotto
A creamy risotto infused with canned chicken and mushrooms cooked to perfection.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1 cup canned chicken breast, shredded
- 1 cup mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
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Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, and cook for 2-3 minutes until softened.
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Stir in Arborio rice, and cook for 1-2 minutes until it becomes slightly translucent.
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Pour in white wine, and stir until the liquid is absorbed.
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Add chicken broth gradually, stirring constantly and making sure that each addition is absorbed before adding more.
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After 15 minutes, add canned chicken breast and sliced mushrooms. Keep stirring.
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Cook until the rice is tender and creamy, and the chicken and mushrooms are cooked through, about 25 minutes.
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Remove from heat, and stir in grated Parmesan cheese. Season with salt and pepper to taste.
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Serve hot, garnished with chopped parsley.
Nutrition
- Calories : 399kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 49mg
- Sodium : 1185mg
- Total Carbohydrates : 43g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 22g
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