Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 417.4
- Total Fat: 9.5 g
- Cholesterol: 74.4 mg
- Sodium: 773.4 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 0.8 g
- Protein: 32.7 g
View full nutritional breakdown of Chicken and mushroom risotto calories by ingredient
Chicken and mushroom risotto
Submitted by: LAURENK1974Number of Servings: 3
Ingredients
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2 boneless, skinless chicken breasts cut into small cubes
1 tbsp olive oil
1 large shallot or small white onion, chopped and divided in half
2 cloves garlic, minced
8 ounces of mushrooms, chopped (I like to use portobellos)
1 cup Arborio rice (you'll find with the Italian foods)
3 cups chicken broth (approximately)
1/2 cup white wine (can substitute with more chicken broth)
1/3 cup grated parmesan or romano cheese
Salt and pepper to taste
Directions
Cut the chicken crosswise into one-fourth-inch slices, then into one-half-inch-wide strips. Season with the salt and black pepper.
Heat the olive oil in a large, heavy pot over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring occasionally, until slightly soft, about 4 minutes. Add the mushrooms, garlic, and rice, and stir for 2 minutes, then add the chicken broth and bring to a boil. Reduce the heat to medium and stir constantly until the mixture is creamy and bubbly and the rice is tender, 15 to 18 minutes.
Add the cheese and stir until the cheese melts. Serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user LBMILLER74.
Heat the olive oil in a large, heavy pot over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring occasionally, until slightly soft, about 4 minutes. Add the mushrooms, garlic, and rice, and stir for 2 minutes, then add the chicken broth and bring to a boil. Reduce the heat to medium and stir constantly until the mixture is creamy and bubbly and the rice is tender, 15 to 18 minutes.
Add the cheese and stir until the cheese melts. Serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user LBMILLER74.
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Member Ratings For This Recipe
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Incredible!
2 of 2 people found this review helpful -
Very Good
1 of 1 people found this review helpful -
Very Good
Excellent risotto! I was short on ingredients, so I didn't use any white wine and only half the mushrooms and chicken called for, but it still came out delicious. Can't wait to make it again and use the full recipe. I think it should definitely be 4 servings, though. - 8/29/12
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Incredible!
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Incredible!
Oh. My. Golly. This was wolfed down by all my family, who are not the easiest bunch to please. We are also non-drinkers so the left over wine ( from Xmas ) got a chance at being used too. This was delicious. Better than delicious. And so easy for a numbskull like me ! - 6/13/11
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Very Good
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Very Good
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Incredible!
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Incredible!
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Very Good
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Incredible!
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Incredible!
Delicious! I will definitely make this again. I added peas to mine - yummy! I think the nutrition information is wrong. I recalculated it and mine only had 310 calories, 10.5 grams of fat, 20 grams carbs and 31 grams protein. I even added a chicken breast, more rice and more cheese to mine. - 3/31/08
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