Mushroom and Chicken Risotto

Mushroom and Chicken Risotto
Photo by © Melanie Acevedo

Ingredients

  • 1 tablespoon cooking oil
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • ½ cup dry white wine
  • 1 ½ cups arborio rice
  • 1 teaspoon salt
  • 5 ½ cups canned low-sodium chicken broth or homemade stock, more if needed
  • + 5 more ingredients
    • ¼ teaspoon fresh-ground black pepper
    • ½ pound mushrooms, cut into thin slices
    • ½ cup grated Parmesan cheese, plus more for serving
    • 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
    • ½ cup chopped onion

1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. I...

View full recipe at My Recipes

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