Chicken Risotto with Mushrooms Recipe
This chicken risotto with portobello mushrooms and asparagus recipe has has a luxurious taste. And it’s easy enough to make that you will want to cook it again and again!
2 tablespoons butter
- 1/2 pound mushrooms, cut into thin slices
- 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 5 1/2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- In a large pot, heat the butter over medium low heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan.
- In a medium saucepan, bring the broth to a simmer.
- In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed.
- Add about 1/2 cup of the broth and cook, stirring frequently, until it has been absorbed. Continue adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. Adjust the amount of broth needed as it absorbs.
- Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
Note: you can cook this Chicken Mushroom Risotto recipe in one pot. Simply set aside the ingredients when you remove them and add the next step into the pan.