Chicken and Mushroom Risotto
- Number of Servings: 4
Ingredients
12 ounces chicken breast, baked or poached, chopped into 1 inch pieces4 cups Swanson Certified Organic Chicken Broth1 cup fresh mushrooms, sliced1 Tbs Extra Virgin Olive Oil1 Tbs unsalted butter1 cup yellow or white onion, diced small3 cloves garlic, minced1 cup arborio/risotto rice.5 cup freshly grated Parmesan cheesesalt and pepper to taste
In a medium saucepan, heat broth to a simmer along with the mushrooms.
In a non-stick skillet, melt the butter in the oil over medium heat. Add the onion. Saute the onion until tender. Add the garlic, combine well. Add the rice. Stir to coat. Toast the rice for 2 - 3 minutes.
When the mushrooms are tender and the rice is toasted, add one-fourth of the liquid mixture to the rice. Stir well and continue stirring constantly. When you can draw a line through the rice with your spoon and it does not come back together, add another dose of the liquid equal to the first. Repeat this until all of the liquid has been absorbed into the rice over the course of four doses. With the last addition of broth, add the cooked chicken. When the last of the broth has been absorbed, add the cheese, salt and pepper.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ERICA8378.
In a non-stick skillet, melt the butter in the oil over medium heat. Add the onion. Saute the onion until tender. Add the garlic, combine well. Add the rice. Stir to coat. Toast the rice for 2 - 3 minutes.
When the mushrooms are tender and the rice is toasted, add one-fourth of the liquid mixture to the rice. Stir well and continue stirring constantly. When you can draw a line through the rice with your spoon and it does not come back together, add another dose of the liquid equal to the first. Repeat this until all of the liquid has been absorbed into the rice over the course of four doses. With the last addition of broth, add the cooked chicken. When the last of the broth has been absorbed, add the cheese, salt and pepper.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ERICA8378.
Nutritional Info Amount Per Serving
- Calories: 407.8
- Total Fat: 12.0 g
- Cholesterol: 67.3 mg
- Sodium: 1,431.5 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 2.0 g
- Protein: 27.2 g
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