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Name: Jodie's mushroom and chicken risotts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 tablespoons butter; 1/2 pound mushrooms thinly sliced; 2/3 pounds Chicken breasts boneless and skinless; 1 teaspoon salt; 1/4 teaspoon pepper; 5 1/2 cup Low sodium chicken broth; 1 tablespoon cooking oil; 1/2 cup onion chopped; 1 1/2 cup arborio rice; 1/2 cup Dry white wine; 1/2 cup grated parmesan cheese; 2 tablespoons parsley

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INGREDIENTS

2 tablespoons butter
1/2 pound mushrooms ; thinly sliced
2/3 pounds Chicken breasts boneless and skinless
1 teaspoon salt
1/4 teaspoon pepper
5 1/2 cup Low sodium chicken broth
1 tablespoon cooking oil
1/2 cup onion ; chopped
1 1/2 cup arborio rice
1/2 cup Dry white wine
1/2 cup grated parmesan cheese
2 tablespoons parsley

Servings

INSTRUCTIONS

In large pot, heat butter over medium heat. Add mushrooms. A Cook, stirring frequently, until browned, about 5 minutes. Add chicken, salt and pepper. Coo, until chicken is just done 3-4 minutes. Remove mixture from pan.

In a medium pan, bring broth to a simmer.

In the large pot, heat oil over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine to rice. Cook, stirring frequently until absorbed. Add about 1/2 cup of broth and cook, stirring frequently until absorbed. The rice and broth should bubble gently; adjust heat as needed. Continue cooking rice, adding broth 1/2 cup at a time and allowing rice to absorb it before adding next 1/2 cup. Cook until tender, about 25-30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice.

Stir in chicken and mushrooms, parmesan and parsley. Heat through. Serve with risotto

NOTES

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Jodie's mushroom and chicken risotts

2 tablespoons butter
1/2 pound mushrooms thinly sliced
2/3 pounds Chicken breasts boneless and skinless
1 teaspoon salt
1/4 teaspoon pepper
5 1/2 cup Low sodium chicken broth
1 tablespoon cooking oil
1/2 cup onion chopped
1 1/2 cup arborio rice
1/2 cup Dry white wine
1/2 cup grated parmesan cheese
2 tablespoons parsley

In large pot, heat butter over medium heat.  Add mushrooms. A Cook, stirring frequently, until browned, about 5 minutes.  Add chicken, salt and pepper.  Coo, until chicken is just done 3-4 minutes.  Remove mixture from pan.

In a medium pan, bring broth to a simmer.

In the large pot, heat oil over medium-low heat.  Add onion and cook until translucent, about 5 minutes.  Add rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine to rice.  Cook, stirring frequently until absorbed.  Add about 1/2 cup of broth and cook, stirring frequently until absorbed.  The rice and broth should bubble gently; adjust heat as needed.  Continue cooking rice, adding broth 1/2 cup at a time and allowing rice to absorb it before adding next 1/2 cup.  Cook until tender, about 25-30 minutes in all.  The broth that hasn't been absorbed should be thickened by the starch from the rice.

Stir in chicken and mushrooms, parmesan and parsley.  Heat through.  Serve with risotto

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Nutrition

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Serving Size: 1 Serving (467g)
Recipe Makes: 4 Servings

Calories: 589
Calories from Fat: 140 (24%)

Amt Per Serving		% DV

	Total Fat 15.5g	21 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 3.1g
Cholesterol 68.7mg		21 %
Sodium 1570mg		54 %
Potassium 845.3mg		22 %
Total Carbohydrate 71.6g		21 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 68.2g
Protein 37g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 589

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