Chicken and mushroom risotto

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4.7 of 5 (32)
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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
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Number of Servings: 3

Ingredients

    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.

10SHARES
TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This was fantastic! I added an additional half cup of white wine near the end (last 8 minutes) as I was running out of liquid for the rice, and it was so delicious! Also used white pepper and peas. My hubby and I couldn't get enough! Will gold star this recipe. - 4/23/10

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  • Very Good
    1 of 1 people found this review helpful
    I had cooke chicken so I skipped that part. This made a delicious risotto! I used homemade chicken stock and then added between 1/4-1/2 cup of heavy cream near the end! Even the leftovers were tasty! - 8/31/09

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  • 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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  • I'd say it serves 4 people :-) Delicious - 5/19/12

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  • I used brown rice instead to make it a little healthier. I ended up needing extra broth but it turned out great! Will definitely make again! - 1/13/12

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