Name: Creamy mushroom Parmesan risotto
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 serving
Ingredients: 35 g arborio rice; 5 oz boneless skinless chicken breast, finely diced; 5 oz cremini mushrooms, sliced; 1 1/2 cups reduced-sodium chicken broth; 1 1/2 tbsp grated Parmesan cheese; 1 tsp olive oil; 1 shallot, minced; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 35 min · Cook 10 min

In a small saucepan, bring the broth to a very low simmer over low heat for 5 minutes. Keep it warm throughout the cooking process.
Heat half the oil in a 10-inch skillet over medium-high heat. Add the mushrooms and cook for 6 minutes until browned and their liquid has evaporated. Remove from the skillet and set aside.
Add the remaining oil to the same skillet. Add the diced chicken, salt, and pepper. Cook for 4 minutes, stirring often, until the chicken is browned and opaque in the center. Done when opaque in the center, 165°F.
Push the chicken to the edges of the pan. Add the shallot and garlic to the center and cook for 1 minute until fragrant. Add the rice and cook for 2 minutes, stirring to coat in the oil, until the edges of the rice look translucent.
Add a ladleful of warm broth to the skillet. Stir constantly until the liquid is absorbed. Repeat this process, adding broth one ladle at a time and stirring, for 18 to 20 minutes until the rice is tender but firm and the mixture is creamy.
Stir the cooked mushrooms and Parmesan cheese into the risotto. Stir for 1 minute until the cheese is melted. Garnish with fresh parsley and serve immediately.

Nutrition

Ingredients

Instructions

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