Name: Wild Mushroom Risotto with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup arborio rice; 1.5 cup chicken bone broth; 1 cup cremini mushrooms; 0.5 cup shiitake mushrooms; 1 medium shallot; 2 clove garlic; 0.5 tbsp extra virgin olive oil; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

Instructions

Prep 10 min · Cook 30 min

Warm the chicken bone broth in a small saucepan over low heat and keep it at a bare simmer.
Season the chicken breast with half of the salt and pepper. In a large skillet, heat half of the olive oil over medium-high heat and sear the chicken until cooked through, about 5-6 minutes per side. Remove, let rest, and slice into thin strips.
In the same skillet, add the remaining olive oil, diced shallot, and sliced mushrooms. Sauté until the mushrooms are golden and the moisture has evaporated, about 5 minutes.
Add the minced garlic and arborio rice to the skillet, stirring for 2 minutes to lightly toast the rice grains.
Add the warm bone broth one ladle at a time (about 0.5 cup), stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle.
Continue this process until the rice is tender but still has a slight bite (al dente) and the consistency is creamy, which takes about 18-20 minutes.
Stir in the sliced chicken, remaining salt, pepper, fresh thyme, and grated parmesan cheese.
Remove from heat and serve immediately while the texture is rich and velvety.

Nutrition

Ingredients

Instructions

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