Delicious and creamy risotto with tender chicken and mushrooms.
Prep
30 minutesCook
30 minutesReady In
1 hourLevel
IntermediateRating
/rating_on.png "1 Star")
/rating_off.png "3 Stars")
Loading...| 2 tablespoons olive oil | |
| 1 onion, finely chopped | |
| 2 cloves garlic, minced | |
| 2 cups Arborio rice | |
| 1/2 cup white wine | |
| 6 cups chicken broth | |
| 2 cups sliced mushrooms | |
| 2 cups cooked chicken, shredded | |
| 1 cup grated Parmesan cheese | |
| 2 tablespoons butter | |
| Salt and pepper to taste |
| 1. | In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. |
| 2. | Add the Arborio rice and cook for another 2 minutes, stirring constantly. |
| 3. | Pour in the white wine and cook until it has evaporated. |
| 4. | Add the chicken broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. |
| 5. | Stir in the mushrooms and continue to cook until the rice is tender and creamy. |
| 6. | Add the cooked chicken, Parmesan cheese, and butter. Stir until everything is well combined and heated through. |
| 7. | Season with salt and pepper to taste. |
| 8. | Serve hot and enjoy! |
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