Ingredients
- 3 tbsp Extra-virgin olive oil
- 3 tbsp Red onion minced
- 4 cloves Garlic minced
- 2 oz Mushrooms sliced
- 1 cup Arborio rice
- 4 cups Chicken broth may not need it all
- 1 lb Chicken breast boneless skinless butterflied lengthwise in half
- 1/4 cup Heavy cream
- 2 tbsp Butter
- 3 tbs Parmesan cheese grated
- 3 tbsp Fresh chives chopped
- 4 slices Crusty bread or dinner roll/bread of your choice
Instructions
- Warm the broth in a saucepan on medium heat; keep warm but not simmering.
- Heat 2/3 of the oil to a pot over medium heat.
- Add the onions, garlic, and mushrooms; cook until the mushrooms start to get tender.
- Add the rice and stir around to toast the outside of the rice for about 2 minutes.
- Add 2 ladles of the broth to the rice and stir, bring to a simmer.
- Repeat this process adding a ladle or two of broth as it is absorbed by the rice until you have used almost all of the broth - it should take about 20-25 minutes.
- In the meantime, Heat the remaining oil in a pan on medium heat until hot. Season both sides of the chicken well with salt and pepper. Cook the chicken on both sides to a deep golden brown and the internal temperature reaches 160 degrees. About 6 to 9 minutes.
- Once the rice is firm but tender and the broth is mostly absorbed add the cream and butter. Simmer and stir until the rice is thick and creamy. Then remove from heat and stir in the parmesan cheese and chives. Taste and season with salt and pepper if needed.
Video
Nutrition
Calories: 541kcal | Carbohydrates: 43g | Protein: 31g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 1110mg | Potassium: 725mg | Fiber: 2g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 3mg
Chicken Mushroom Risotto
Ingredients
- 3 tbsp Extra-virgin olive oil
- 3 tbsp Red onion minced
- 4 cloves Garlic minced
- 2 oz Mushrooms sliced
- 1 cup Arborio rice
- 4 cups Chicken broth may not need it all
- 1 lb Chicken breast boneless skinless butterflied lengthwise in half
- 1/4 cup Heavy cream
- 2 tbsp Butter
- 3 tbs Parmesan cheese grated
- 3 tbsp Fresh chives chopped
- 4 slices Crusty bread or dinner roll/bread of your choice
Instructions
- Warm the broth in a saucepan on medium heat; keep warm but not simmering.
- Heat 2/3 of the oil to a pot over medium heat.
- Add the onions, garlic, and mushrooms; cook until the mushrooms start to get tender.
- Add the rice and stir around to toast the outside of the rice for about 2 minutes.
- Add 2 ladles of the broth to the rice and stir, bring to a simmer.
- Repeat this process adding a ladle or two of broth as it is absorbed by the rice until you have used almost all of the broth - it should take about 20-25 minutes.
- In the meantime, Heat the remaining oil in a pan on medium heat until hot. Season both sides of the chicken well with salt and pepper. Cook the chicken on both sides to a deep golden brown and the internal temperature reaches 160 degrees. About 6 to 9 minutes.
- Once the rice is firm but tender and the broth is mostly absorbed add the cream and butter. Simmer and stir until the rice is thick and creamy. Then remove from heat and stir in the parmesan cheese and chives. Taste and season with salt and pepper if needed.
Video
Nutrition
Calories: 541kcalCarbohydrates: 43gProtein: 31gFat: 27gSaturated Fat: 10gCholesterol: 111mgSodium: 1110mgPotassium: 725mgFiber: 2gSugar: 1gVitamin A: 557IUVitamin C: 21mgCalcium: 79mgIron: 3mg
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