Chicken mushroom Risotto

Chicken Mushroom Risotto is a creamy, comforting Italian dish that combines tender chicken and earthy mushrooms with a rich, Parmesan-infused Arborio rice. Each spoonful offers a perfect blend of flavors and textures, ideal for a satisfying meal.

For a Serving Size of Two:

Ingredients:

• 1/2 cup (100 grams) Arborio rice
• 150 grams chicken breast, cut into small pieces
• 100 grams mushrooms, sliced
• 1 small onion (about 50 grams), finely chopped
• 2 cloves garlic, minced
• 2 cups (480 ml) chicken broth, warmed
• 1/2 cup (120 ml) white wine (optional)
• 1/4 cup (60 ml) grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Procedure:

• Heat olive oil in a large pan over medium heat, add the chicken pieces, season with salt and pepper, and cook until browned and fully cooked (about 5-6 minutes), then remove and set aside.
• In the same pan, add butter and the sliced mushrooms; sauté until golden brown and softened (about 4-5 minutes), then remove and set aside with the chicken.
• In the same pan, add the chopped onion and sauté until translucent (about 5 minutes), then add minced garlic and cook for an additional minute.
• Add the Arborio rice to the pan, stirring well for 1-2 minutes until the rice becomes slightly translucent at the edges.
• Pour in the white wine (if using) and cook until mostly absorbed.
• Begin adding the warmed chicken broth, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding more; continue this process until the rice is creamy and tender (about 18-20 minutes).
• Once the rice is fully cooked, stir in the cooked chicken, mushrooms, and Parmesan cheese, adjusting seasoning with salt and pepper.
• Garnish with fresh parsley and serve hot

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g