Chicken & Mushroom Risotto

Recipe by ozzygirl
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
  • Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
  • Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
  • Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
  • Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
  • Cook rice this way until tender which should take about 25-30 minutes.
  • Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
  • Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
  • Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
  • Serve immediately. The remaining parmesan can be added to each serve if requested.
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