Name: Mushroom and chicken risotto
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-half inch pieces; 38 g arborio rice; 4 oz cremini mushrooms, sliced; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 1/3 cups reduced-sodium chicken broth; 2 tbsp dry white wine; 1 1/2 tbsp grated parmesan cheese; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp fresh parsley, chopped; 2 tbsp water

Instructions

Prep 35 min · Cook 20 min

In a medium saucepan, bring the broth to a very low simmer over low heat. Keep it warm throughout the cooking process.
Heat half the oil in a 10-inch skillet over medium-high heat. Season the chicken pieces with a pinch of the salt and pepper. Add chicken to the skillet and cook for 5 minutes, flipping once, until browned and opaque in the center. Move to a plate. Done when opaque in the center, 165°F.
Wipe the skillet clean and add the remaining oil over medium heat. Cook the mushrooms and onion for 5 minutes until the mushrooms are browned and onions are translucent. Stir in the garlic and cook for 30 seconds until fragrant.
Add the rice to the skillet. Stir constantly for 2 minutes to toast the grains. Pour in the white wine and stir for 1 minute until the liquid has evaporated.
Add a ladle of warm broth to the rice, stirring often. Once the liquid is almost absorbed, add another ladle. Continue this for 18 to 20 minutes, adding broth as needed, until the rice is tender and has formed a creamy sauce. You may not need all the broth; save any extra for reheating.
Stir the cooked chicken, parmesan, and remaining salt and pepper into the rice. Taste and adjust seasoning. Remove from heat and stir in the parsley. Cool the risotto quickly, then transfer to an airtight container and refrigerate for up to 3 days.
To serve, stir in the water or any leftover broth. Cover the container and microwave in 60-second bursts, stirring between each, for 2 minutes or until hot.

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Instructions

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