Delicious and creamy risotto with tender chicken and mushrooms.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups Arborio rice
- 1/2 cup white wine
- 6 cups chicken broth
- 2 cups mushrooms sliced
- 2 cups chicken shredded, cooked
- 1 cup parmesan cheese grated
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
- Add the Arborio rice and cook for another 2 minutes, stirring constantly.
- Pour in the white wine and cook until it has evaporated.
- Add the chicken broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next.
- Stir in the mushrooms and continue to cook until the rice is tender and creamy.
- Add the cooked chicken, Parmesan cheese, and butter. Stir until everything is well combined and heated through.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition
Calories: 500kcalCarbohydrates: 73gProtein: 22gFat: 13gFiber: 3g