- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 470.9
- Total Fat: 13.2 g
- Cholesterol: 70.2 mg
- Sodium: 1,329.2 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 0.7 g
- Protein: 25.9 g
Mushroom and Chicken RisottoSubmitted by: ARDUANNE
IntroductionConverted from the Food & Wine Mushroom and Chicken Risotto recipe on their website. Converted from the Food & Wine Mushroom and Chicken Risotto recipe on their website.
1/2 lb mushrooms cut into thin slices
2/3 lb boneless skinless chicken breasts (about 2) cut into 1/2 inch pieces
1 tsp salt substitute
3 cups low fat/low sodium chicken broth
2 Tbs cooking oil (split into 1 Tbs portions)
1/2 cup chopped shallot (can sub onion or scallions if no shallots are available)
1 cup arborio rice, dry
1 cup dry white wine
1/2 cup grated Parmesan cheese
2 Tsp chopped fresh parsley
Makes approximately 4 servings.
In the large pot, heat the rest of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent (approx 5 min). Add the rice and stir until it begins to turn opaque (approx 2 min).
Add the wine and the remaining 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 absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing it to be absorbed before adding more. Cook the rice in this way until tender, 25 to 30 minutes total. You can add more broth or white wine or water if the rice seems sticky. The starches will thicken slightly after cooking so you may not need all of the broth, or you may need to add slightly, use your best judgment, just remember to add or subtract the calories as necessary.
After fully cooking the rice, stir in chicken, mushrooms, Parmesan, and parsley and heat through. Can be served with a teaspoon of cheese on the top.
Number of Servings: 4
Recipe submitted by SparkPeople user ARDUANNE.