Chicken Mushroom Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oounces chicken breast4 cups chicken broth, low sodium1 small onion, diced2 garlic cloves, minced1 package fresh portobello mushrooms, sliced1 package fresh crimini mushrooms, sliced1 bay leaf1 tbsp. fresh thyme, chopped1 tbsp, fresh italian parsley, chopped1 tbsp buttersalt and pepper1 tbsp truffle oil1/2 ounce dried porcini mushrooms, wiped of grit1 cupt Arborio rice1/2 cup dry white whine1/2 cup fresh Parmesan cheese, gratesFresh Italina parsley, for garnish
1) Heat the chicken broth in a medium saucepan and keep warm over low heat.
2) Heat oil in a large skillet over medium heat. Add onion, garlic, and chicken, cook, stirring, until onion is translucent and chicken is cooked, about 10 minutes.
3) Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 additional minute.
4) Start by adding the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
5) Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
6) Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
2) Heat oil in a large skillet over medium heat. Add onion, garlic, and chicken, cook, stirring, until onion is translucent and chicken is cooked, about 10 minutes.
3) Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 additional minute.
4) Start by adding the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
5) Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
6) Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
Nutritional Info Amount Per Serving
- Calories: 416.0
- Total Fat: 16.5 g
- Cholesterol: 45.1 mg
- Sodium: 905.5 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 3.8 g
- Protein: 31.5 g
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