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Dash of Diamonds and Pinch of Pearls Sweepstakes

Mushroom and Chicken Risotto

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  Serves 4
If you're using canned chicken broth to make risotto, be sure it's low-sodium. The broth reduces at the same time that it's cooking into the rice, and regular canned broth would become much too salty.
RECIPE INGREDIENTS
2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
Mushroom and Chicken Risotto Recipe at Cooking.com
DIRECTIONS
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.


In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.


Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.


Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mushroom Main Dishes
 Chicken & Rice
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 620
Fat. Total: 14g
Fiber: 3g
Carbohydrates, Total: 73g
Sodium: 1103mg
% Cal. from Fat: 20%
Cholesterol: 69mg
Protein: 38g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: cheryl Reviewed: 07/31/2011
tasty
i wondered if all the effort in the preparing of the risotto i was Hoping it was going to be worth it.and it was. I added some garlic.. but other than that.. Very tasty.. I will slave over the stove to make this again
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