Mushroom Chicken Risotto
Prep time
10 mins
Cook time
1 hours 15 mins
Total time
1 hours 25 mins
Ingredients
- 6 cups broth (I used chicken broth, low sodium)
- 3 tbsp + 1 tbsp olive oil
- ½ lb mushrooms, thinly sliced
- ⅔ lb boneless skinless chicken breast, cut into ½ inch pieces
- 1 cup chopped onion
- 1.5 cups rice (I used long grain brown rice but you can use any rice - arborio rice is popular for risotto)
- chives, finely chopped
- ½ to 1 cup Parmesan cheese, grated
- salt & pepper to taste
Preparation
- Over low heat, warm the broth in a saucepan.
- Over medium heat, warm 3 tbsp olive oil in a large cast iron skillet or another pan. Add mushrooms. Cook and stir for about 3 minutes or until soft. Add the chicken, and cook for 3-4 minutes or until the chicken is just done. Remove the mushrooms & chicken to a bowl, and set aside.
- Over low-medium heat, add 1 tbsp olive oil to large cast iron skillet / pan. Add chopped onion, and cook + stir occasionally until the onion is translucent. This should take about 4-5 minutes. Add rice. Cook and stir for 2 minutes.
- Add ½ cup of warm broth to the rice, and stir until the broth is absorbed. Keep adding broth, ½ cup at a time, until all the liquid is absorbed and the rice is tender. Stir constantly. This can take up to an hour.
- Remove cast iron skillet from heat. Add chicken & mushrooms. Add chives and Parmesan cheese. Add salt & pepper to taste. Stir together. Serve, and enjoy warm. Store any leftovers in an airtight container in the fridge for up to a few days.
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