Chicken Risotto With Mushroom Cream Recipe
Recipe information
Make Chicken Risotto With Mushroom Cream in just 40m. Chicken risotto with mushroom cream sauce
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until golden brown and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
2. Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Sauté the chopped onion, garlic, and sliced mushrooms until the onion is translucent and mushrooms are tender, about 5 minutes.
3. Cook the Risotto
Add the Arborio rice to the skillet, stirring to coat the rice in the mixture. Pour in 1 cup of chicken broth, stirring continuously until the liquid is absorbed. Continue adding broth, 1 cup at a time, stirring until each addition is absorbed before adding the next, about 20 minutes total.
4. Finish the Dish
Once the rice is creamy and al dente, return the cooked chicken to the skillet. Stir in the remaining butter and Parmesan cheese. Adjust seasoning with salt and pepper as needed. Remove from heat.
5. Serve
Garnish with fresh parsley and serve immediately.
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