Chicken and Mushroom Risotto

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup Arborio rice
• •2 chicken breasts, diced
• •1 cup mushrooms, sliced
• •4 cups chicken broth
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1/2 cup white wine (optional)
• •1/2 cup grated Parmesan cheese
• •2 tbsp olive oil
• •1 tbsp butter
• •Salt and black pepper to taste
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Heat the chicken broth in a saucepan and keep it warm over low heat.

2. 2

   In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3. 3

   Add the minced garlic and diced chicken to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.

4. 4

   Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they are softened.

5. 5

   Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.

6. 6

   If using white wine, pour it in now and stir until it is almost completely absorbed by the rice.

7. 7

   Begin adding the warm chicken broth one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently.

8. 8

   Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. Stir in the Parmesan cheese and season with salt and black pepper to taste. Serve hot, garnished with fresh parsley if desired.