Chicken and Mushroom Risotto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken and Mushroom Risotto calories by ingredient
Introduction
Warm, creamy and comforting without the guilt! Warm, creamy and comforting without the guilt!Number of Servings: 4
Ingredients
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12 ounces chicken breast, baked or poached, chopped into 1 inch pieces
4 cups Swanson Certified Organic Chicken Broth
1 cup fresh mushrooms, sliced
1 Tbs Extra Virgin Olive Oil
1 Tbs unsalted butter
1 cup yellow or white onion, diced small
3 cloves garlic, minced
1 cup arborio/risotto rice
.5 cup freshly grated Parmesan cheese
salt and pepper to taste
Directions
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.