Woodland Chicken Risotto
2 TBSP butter
1/2 pound mushrooms, thinly sliced
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 TSP salt
1/4 TSP fresh ground pepper
5 1/2 cups low sodium chicken broth or stock
1 TSP cooking oil
1/2 cup onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese, plus more for serving
2 TBSP chopped fresh parsley (optional)
1. Heat butter in large pot. Add the mushrooms a sauté gently, until the mushrooms are lightly browned. Add chicken, salt and pepper, and cook until the chicken is only just done, about 3 minutes. Remove from pan and set aside.
2. Bring broth to a simmer in a saucepan.
3. Heat the oil over medium heat in the large pot. Add the onions and sauté till translucent. Add the rice and cook, stirring about three minutes.
4. Add the wine, and cook, stirring till all of the wine has been absorbed into the rice. Add about 3/4 cup of the simmering broth and cook till it is absorbed. Continue cooking the rice and adding the broth 1/2 cup at a time, allowing the broth to be absorbed before adding more, until the rice is tender, about 25 minutes total.
5. Add the chicken/mushroom mixture, the parsley and the parmesan cheese, and heat gently. Serve with additional parmesan.
