Mushroom and Chicken Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb mushrooms cut into thin slices2/3 lb boneless skinless chicken breasts (about 2) cut into 1/2 inch pieces1 tsp salt substitute3 cups low fat/low sodium chicken broth2 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, dry1 cup dry white wine1/2 cup grated Parmesan cheese2 Tsp chopped fresh parsley
In a large pot, heat 1T of oil. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned (approx. 5 min). Add the chicken, 1/4 tsp 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.
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.
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.
Nutritional Info 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