Description
This creamy risotto features Arborio rice cooked slowly in chicken broth, combined with succulent chicken breast, sautéed mushrooms, and finished with a touch of cream and Parmesan. Each bite is a harmonious blend of flavors, making it a standout dish for any dinner table.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups cooked chicken breast, diced
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the Broth: To be truly one pot, simply pour the broth as needed directly from the container it comes in. Alternately use a 2nd pot and keep it warm on the stovetop.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
- Cook the Mushrooms: Add sliced mushrooms to the skillet and cook until they are lightly browned and tender.
- Add Arborio Rice: Stir in the Arborio rice, allowing it to toast for a minute, enhancing its nutty flavor.
- Incorporate Broth Gradually: Begin adding warm chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Combine Chicken and Cream: Once the rice is cooked, stir in the diced chicken breast, heavy cream, and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve: Spoon the risotto into bowls, garnish with chopped parsley, and enjoy your creamy chicken and mushroom risotto!
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 22
- Carbohydrates: 45
- Protein: 25