Risotto with Chicken and Mushrooms
TOTAL TIME: Prep: 15 min. Cook: 50 min.
YIELD: 4 servings.
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida
Ingredients
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1 carton (32 ounces) chicken broth
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1 to 1-1/2 cups water
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4 tablespoons unsalted butter, divided
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2 tablespoons olive oil
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1/2 pound sliced baby portobello mushrooms
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1 small onion, finely chopped
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1-1/2 cups uncooked arborio rice
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1/2 cup dry white wine or chicken broth
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1 tablespoon lemon juice
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2 cups shredded rotisserie chicken
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3 tablespoons grated Parmesan cheese
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2 tablespoons minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated.
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2.
Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy.
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3.
Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.
Nutrition Facts
1 serving: 22 calories, 1g fat (0 saturated fat), 5mg cholesterol, 981mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 1g protein.
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