🍚 Chicken and Mushroom Risotto

Ingredients

• 🍚1 cup (6.3 oz / 180 g) short-grain rice (Arborio)
• 🍗10.5 oz (300 g) chicken breast
• 🍄8.8 oz (250 g) mushrooms
• 🧅1 medium onion
• 🍲2 1/2 cups (600 ml) chicken broth
• 🧀1/2 cup (1.4 oz / 40 g) grated Parmesan cheese
• 🧄1 clove garlic
• 🫒2 tsp (11 ml) extra virgin olive oil

• Recipes with chicken breast
• Recipes with mushrooms
• Recipes with onion

How to make it, step by step

1. Cut the chicken breast into 3/4-inch (2 cm) cubes and season with salt and pepper. Finely chop the onion and garlic and slice the mushrooms.
2. Brown the chicken in a wide pot with the olive oil over high heat for 3-4 minutes until it takes on color. Remove and set aside.
3. In the same pot, soften the onion and garlic for 4 minutes over medium heat. Add the mushrooms and sauté for 4 minutes until they release and evaporate their water.
4. Add the rice and toast it, stirring, for 1 minute. Start adding the hot broth a ladleful at a time, stirring constantly and waiting for it to be absorbed before adding the next.
5. When 5 minutes remain, return the chicken to the pot. When the broth is used up and the rice is creamy (about 16-18 minutes), remove from the heat, add the grated Parmesan, stir vigorously, and serve right away.