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Before you jump to Chicken and Mushroom Risotto recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got benefit 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 achieve it.

The ingredients needed to prepare Chicken and Mushroom Risotto:

1. Take 2 tbsp butter
2. Take 2 1/2 cups fresh mushrooms, sliced
3. Take 2 pieces skinless chicken breast, cut in smaller pieces
4. Use 5 1/2 cups chicken stock heated
5. Get 1 1/2 cups arborio rice
6. Provide 1/2 cup dry white wine
7. You need 1 large onion, chopped
8. Get 4 garlic cloves, crushed
9. You need 1 cup grated parmesan cheese, plus extra for serving
10. Take 1/4 cup double cream
11. Use 2 tbsp freshly chopped parsley
12. You need Olive Oil
13. Use to taste Salt
14. You need 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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