Ingredients

• 3/4 cup medium grain rice
• 1 boneless skinless chicken breast, chopped into bite-size pieces
• 1 cup onion, diced
• 1 1/3 cup shitake mushrooms, diced
• 2 tablespoons extra virgin olive oil, divided
• 2 1/2-3 cups chicken broth
• 1/4 cup (1 oz. or 28g.) parmigiano-regiano cheese, grated
• 1/4 cup dry white wine
• Salt and pepper to taste

How to make Chicken And Mushroom Risotto directions

• 1

  Warm the broth in a saucepan and simmer on low heat.

• 2

  In a heavy skillet heat 1 tablespoon olive oil over medium heat. Add the chicken and mushrooms and cook until tender. Transfer chicken and mushrooms to a bowl and set aside.

• 3

  Heat remaining olive oil in the skillet over medium heat and sauté onion until tender. Stir in rice to coat and cook 2 minutes more. Season with salt and pepper.

• 4

  Slowly add the wine and stir until the liquid is absorbed. Add 1/2 cup of the warm broth and stir until the broth is absorbed. Continue to add the broth 1/2 cup at a time, letting the liquid absorb before adding more, about 20 to 25 minutes total. Before adding the final 1/2 cup of broth, mix in the chicken and mushrooms. Cook until the rice is tender but still firm. Remove from heat. Stir in the cheese and serve.