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Mushroom Chicken Risotto

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Ingredients

Adjust Servings:
1 lb chicken breast, cut into 1-inch cubes
1/2 cup all-purpose flour
2 tablespoons olive oil
1 cup onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 (16 ounce) package arborio rice
1/2 cup dry white wine
8 ounces fresh mushrooms, gourmet blend if available
1 (48 ounce) can chicken broth
1/2 cup butter
1 cup parmesan cheese, freshly grated

Nutritional information

1144.1
Calories
454 g
Calories From Fat
50.5 g
Total Fat
23.7 g
Saturated Fat
155.7 mg
Cholesterol
2365.9 mg
Sodium
111.3 g
Carbs
5 g
Dietary Fiber
4.5 g
Sugars
52.4 g
Protein
801g
Serving Size

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Mushroom Chicken Risotto

Features:
    Cuisine:

    My all-time favorite comfort food recipe. I don't really measure anything when I cook this, which means you really can't make a mistake. However, I have listed measurements to provide a starting point for preparing this recipe.

    This is not difficult to make, it does require that you be very attentive when it is cooking, it has to be stirred constantly.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mushroom Chicken Risotto, My all-time favorite comfort food recipe I don’t really measure anything when I cook this, which means you really can’t make a mistake However, I have listed measurements to provide a starting point for preparing this recipe This is not difficult to make, it does require that you be very attentive when it is cooking, it has to be stirred constantly , Very earthy risotto I had to downsize this to 2 servings because DH doesn’t care for risotto I wish I had a small Dutch oven, used a heavy saucepan One thing I learned: if downsizing, don’t cut the oil back proportionately used chicken tenders which were easy to cut in 1 cubes and fresh shiitake mushrooms It would help if the ingredients were listed in order of use; I annotated the directions with the amounts so I could keep track Made for Spring 2014 Pick A Chef


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    Steps

    1
    Done

    Pour Chicken Broth Into a Saucepan and Heat on Low. This Will Be Simmering While You Are Preparing the Dish.

    2
    Done

    Combine Flour, Salt, Pepper, and Garlic.

    3
    Done

    Dredge Chicken in Flour Mixture.

    4
    Done

    Heat Oil in Heavy Dutch Oven.

    5
    Done

    Add Chicken and Mushrooms. Brown For 5-10 Minutes. Set Aside and Cover to Keep Warm.

    6
    Done

    Add Onion and Cook 3 Minutes, Until Translucent.

    7
    Done

    Add Arborio Rice and Wine and Heat Through.

    8
    Done

    Begin Adding Warmed Chicken Broth to Rice and Onion Mixture. a Ladle Is Helpful in This Part.

    9
    Done

    Add 1/2-1 Cup Broth at a Time. Stir Continuously. This Part Is Very Important, You Must Keep Stirring or It Will Stick.

    10
    Done

    as the Broth Is Absorbed Continue Adding More Broth Until You Have Used the Entire Saucepan. This May Take 15-25 Minutes.

    11
    Done

    After All the Broth Has Been Added, Taste the Rice. If It Is not Done (still With Some Bite in the Center), Add Water Until It Is Cooked.

    12
    Done

    Stir in the Chicken and Mushroom Mixture.

    13
    Done

    Add Butter and Parmesan Cheese and Stir Until Melted.

    14
    Done

    Serve With Asparagus or a Fresh Green Salad.

    Avatar Of Joseph Nguyen

    Joseph Nguyen

    Bánh mì master crafting flavorful and delicious Vietnamese sandwiches.

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