Craving a savory dish? Look no further – this scrumptious risotto combines the earthy goodness of mushrooms and delicate chicken. The inclusion of white wine and parmesan cheese amplifies the flavor with its bright, salty notes. Enjoy!
Ingredients:
- 1 pound boneless, skinless chicken thighs, diced
- 2 cups sliced mushrooms
- 1 small onion, diced
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup grated parmesan cheese
- 1/2 cup white wine
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- In a large skillet, cook the diced chicken over medium heat until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, sauté the mushrooms and onion over medium heat until they are tender and lightly browned.
- Add the Arborio rice to the skillet and stir to coat with the mushroom and onion mixture.
- Add the white wine and stir until the liquid is absorbed.
- Add the chicken broth, 1 cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
- Once all of the broth has been added and absorbed, stir in the cooked chicken and grated parmesan cheese.
- Stir in the butter until it is melted and the risotto is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh herbs if desired.
Satisfy the cravings of 4 with this delicious recipe!