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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!

Ingredients:

  • Chicken Risotto Recipe
    Chicken Risotto in a cast iron skillet. Click to license image as a stock photo. Right click to Pin to Pinterest

    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

Cooking Directions:

  • 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.

Mushroom chicken risotto recipe
Roasted chicken risotto with portobello mushrooms and asparagus