If you're looking for a hearty and flavorful dish, look no further than this Chicken and Mushroom Risotto recipe. It's perfect for a cozy night in or a dinner party with friends.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup white wine (optional)
- Salt and pepper to taste
To start, heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the sliced mushrooms to the pot and cook until they are tender and browned, about 8 minutes.
Next, add the Arborio rice to the pot and stir until the rice is coated with the butter and olive oil. Pour in the white wine (if using) and stir until it has been absorbed by the rice.
Gradually add the chicken broth to the pot, one cup at a time, stirring constantly until each cup has been absorbed. Continue stirring and adding broth until the rice is tender and creamy, about 20-25 minutes. Finally, add the cooked chicken pieces to the pot and stir until they are heated through. Remove the pot from the heat and stir in the grated Parmesan cheese. Serve the Chicken and Mushroom Risotto hot, garnished with extra Parmesan cheese and chopped fresh parsley if desired.
This recipe serves 4-6 people and is sure to impress. Enjoy!
