Chicken and Mushroom Risotto

Rice slowly cooked with chicken broth until creamy, with chicken breast and mushrooms, finished with butter and Parmesan. A comforting Italian-style main course.

Ingredients

• 320 g (1⅔ cups) white rice
• 1100 g (4½ cups) chicken broth
• 400 g chicken breast
• 150 g mushrooms
• 100 g (1 medium) onion
• 40 g (3 tbsp) butter
• 20 g (1½ tbsp) olive oil
• 50 g grated Parmesan
• 80 g (⅓ cup) dry white wine
• 6 g (2 cloves) garlic
• 5 g (1 tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Heat the broth in a small pot and keep it hot over low heat. Dice the chicken small, slice the mushrooms and finely chop the onion and garlic.

2. 2

   Heat the olive oil in a wide pot; sauté the chicken over high heat for 5 minutes until lightly browned and season with half the salt. Add the mushrooms and cook for 3-4 minutes until their liquid evaporates, then transfer everything to a bowl.

3. 3

   Melt half the butter in the same pot; soften the onion over medium heat for 4-5 minutes, add the garlic and stir for 30 seconds.

4. 4

   Add the rice and toast for 2 minutes until the grains look glossy; pour in the wine and stir until it evaporates.

5. 5

   Add the hot broth a ladle at a time, adding more as each is absorbed, stirring often over medium-low heat for 18-20 minutes until creamy and just al dente.

6. 6

   Return the chicken and mushrooms and heat for 2 minutes. Off the heat, beat in the remaining butter, the Parmesan, the rest of the salt and the pepper; rest for 2 minutes and serve.

Nutrition

Per serving