Mushroom and Chicken Risotto

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Mushrooms

  White, raw

  ½ lb or 227g

• Chicken breast

  Broilers or fryers, meat only, raw

  ⅔ lb or 302g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, less/reduced sodium

  5 ½ cup or 1.32kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• White rice

  Short-grain, raw

  1 ½ cup or 300g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Melt the butter in a large pot over medium heat. Add the mushrooms and cook, stirring frequently, until browned, about 5 minutes.
2. Add the chicken, a quarter of the salt, and pepper. Cook until the chicken is just done, 3 to 4 minutes, then remove from the pan.
3. In a medium saucepan, bring the broth to a simmer.
4. Heat the oil in the large pot over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
5. Add the rice and stir until it begins to turn opaque, about 2 minutes. Add the wine and the remaining salt to the rice. Cook, stirring frequently, until all the wine has been absorbed.
6. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until absorbed. Continue adding broth 1/2 cup at a time, allowing the rice to absorb it before adding more. Cook until the rice is tender, 25 to 30 minutes.
7. Stir in the chicken and mushrooms, Parmesan, and freshly chopped parsley. Heat through and serve.

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