Name: Creamy Parmesan Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.25 cup Arborio rice; 1 cup cremini mushrooms; 1.5 cup low-sodium chicken broth; 1 tbsp grated parmesan cheese; 1 tsp extra virgin olive oil; 1 tbsp minced shallot; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

Instructions

Prep 10 min · Cook 30 min

Pour the chicken broth into a small saucepan and keep it over low heat to stay warm.
Season the chicken breast with half of the salt and pepper. Heat half of the olive oil in a skillet over medium heat and sear the chicken for 6-8 minutes per side until cooked through, then slice and set aside.
In the same skillet, add the remaining olive oil, minced shallots, and sliced cremini mushrooms. Sauté for 5 minutes until the mushrooms are golden and tender.
Add the minced garlic and Arborio rice to the skillet, stirring for 1 minute to lightly toast the rice grains.
Begin adding the warm broth to the rice, 0.5 cup at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle of broth.
Continue this process for 18-20 minutes until the rice is creamy and tender but still has a slight bite (al dente).
Stir the sliced chicken, parmesan cheese, and fresh thyme into the risotto.
Season with the remaining salt and pepper and serve immediately while hot.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes