INGREDIENTS:
- 1 cup Arborio rice
- 4 cups chicken broth, warmed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mixed mushrooms (button, cremini, shiitake), cleaned and sliced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup white wine (optional)
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
HOW TO MAKE:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-6 minutes.
6. In a large saucepan, heat the Arborio rice over medium heat with a splash of oil until lightly toasted.
7. Add the white wine (if using) and cook until the liquid is almost completely absorbed.
8. Add 1/2 cup of warmed chicken broth to the rice and stir until absorbed. Repeat this process until all the broth is used, stirring constantly.
9. Remove from heat and stir in the butter until melted.
10. Add the cooked mushroom and chicken mixture to the risotto, along with the Parmesan cheese. Stir until well combined.
11. Season with salt and pepper to taste.
12. Serve immediately, garnished with chopped parsley if desired with love of The Recipe Station!