Ingredients:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp butter
1 cup Arborio rice
1 small onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
1/2 cup white wine (optional)
4 cups chicken broth, warmed
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley for garnish
Salt and pepper to taste
Directions:
Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Sear the chicken for 5-6 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Sauté the mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and sauté for 4-5 minutes until golden and tender. Remove and set aside.
Make the risotto: In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened. Stir in the Arborio rice and cook for 1 minute, coating the rice in the oil.
Add the liquids: Pour in the white wine and stir until it is absorbed. Gradually add the warmed chicken broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process takes about 20 minutes.
Add the cream and cheese: Once the rice is creamy and tender, stir in the heavy cream, Parmesan cheese, and sautéed mushrooms. Season with salt and pepper.
Serve: Slice the cooked chicken and serve it over the creamy risotto. Garnish with fresh parsley and enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 520 kcal per serving
