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Chicken and Mushroom Risotto
Chicken and Mushroom Risotto

Before you jump to Chicken and Mushroom Risotto recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

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We hope you got insight from reading it, now let’s go back to chicken and mushroom risotto recipe. You can cook chicken and mushroom risotto using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Chicken and Mushroom Risotto:
  1. You need 2 tbsp butter
  2. Use 2 1/2 cups fresh mushrooms, sliced
  3. Get 2 pieces skinless chicken breast, cut in smaller pieces
  4. You need 5 1/2 cups chicken stock heated
  5. Use 1 1/2 cups arborio rice
  6. You need 1/2 cup dry white wine
  7. Use 1 large onion, chopped
  8. Provide 4 garlic cloves, crushed
  9. Get 1 cup grated parmesan cheese, plus extra for serving
  10. Prepare 1/4 cup double cream
  11. Take 2 tbsp freshly chopped parsley
  12. Use Olive Oil
  13. You need to taste Salt
  14. Prepare to taste Ground black pepper
Instructions to make Chicken and Mushroom Risotto:
  1. In a large pan over a medium heat some olive oil and then add the mushrooms and chicken. Continue cooking until chicken is fully cooked through. Then remove the mushrooms and chicken from pan and set aside.
  2. Using the same sauce pan and olive oil, add the butter and heat. Then saute the onions and garlic until translucent. Add the rice and stir until the rice turns opaque (about 2-4 minutes).
  3. Next add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice mixture.
  4. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and liquid should bubble gently.
  5. Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
  6. Cook rice this way until tender which should take about 25-30 minutes. I would taste a but just to make sure its cooked at this point.
  7. Just before the last 1/2 cup of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the saucepan and stir through.
  8. Next add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir.
  9. Remove the saucepan from heat when all the remaining stock has been absorbed and the risotto mixture is a thick creamy consistency.
  10. Serve this immediately. Sprinkle the remaining parmesan over the risotto to serve.

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