How To Make Mushroom and Chicken Risotto
Mixed with mushrooms, parsley, and Parmesan cheese, this chicken risotto is a filing dish that brims with the flavor of wine and broth.
Serves:
Ingredients
- 2tbspbutter
- ½lbmushrooms
- lbchicken breast,boneless
- 1tspsalt
- ¼tspfresh ground black pepper
- 5½cupschicken broth,or homemade stock, canned, low sodium
- 1tbspcooking oil
- ½cuponion,chopped
- 1½cupsArborio rice
- ½cupdry white wine
- ½cupParmesan cheese,grated
- 2tbspfresh parsley,chopped
Instructions
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In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook for about 5 minutes, stirring frequently, until the mushrooms are browned.
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Add the chicken, ¼ teaspoon of the salt, and the pepper. Cook for 3 to 4 minutes until the chicken is just done.
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Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
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In the large pot, heat the oil over moderately low heat. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
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Add the rice and stir for about 2 minutes until it begins to turn opaque.
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Add the wine and the remaining ¾ teaspoon salt to the rice. Cook, stirring frequently until all of the wine has been absorbed.
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Add about ½ cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
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Continue cooking the rice, adding broth ½ cup at a time and allowing the rice to absorb it before adding the next ½ cup. Cook the rice in this way until tender, 25 to 30 minutes in all.
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The broth that hasn’t been absorbed should be thickened by the starch from the rice. Adjust the broth or water as needed.
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Stir in the chicken and mushrooms, the Parmesan and the parsley and heat through. Serve the risotto with additional Parmesan.
Nutrition
- Calories: 587.73kcal
- Fat: 18.64g
- Saturated Fat: 8.16g
- Trans Fat: 0.25g
- Monounsaturated Fat: 7.15g
- Polyunsaturated Fat: 2.21g
- Carbohydrates: 76.33g
- Fiber: 3.12g
- Sugar: 7.64g
- Protein: 21.96g
- Cholesterol: 37.81mg
- Sodium: 1261.27mg
- Calcium: 246.64mg
- Potassium: 665.73mg
- Iron: 4.56mg
- Vitamin A: 98.39µg
- Vitamin C: 5.86mg
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