Description
This creamy chicken and mushroom risotto is a comforting and flavorful dish, perfect for a family meal. It’s easy to make and tastes like it took hours.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and cook until softened and lightly browned.
- Add Arborio rice to the skillet and stir for 1 minute until slightly toasted.
- Pour in white wine and stir until it is fully absorbed.
- Add 1 cup of warm chicken broth to the skillet and stir until absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Once the rice is creamy and al dente, stir in the cooked chicken, Parmesan cheese, and butter.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- Make sure to stir the risotto constantly to achieve a creamy texture.
- You can substitute vegetable broth for chicken broth if preferred.
- Add a splash of heavy cream at the end for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg