• Leanne Vickery

Chicken Mushroom Risotto

Chicken Mushroom Risotto

6 cups Chicken Broth (divided)

3 tbsps Extra Virgin Olive Oil (divided)

2 cups Portobello Mushroom (thinly sliced)

500g White Mushrooms (thinly sliced)

2 tbsps Shallot (diced)

1 1/2 cups Arborio Rice

Sea Salt & Black Pepper (to taste) 1

/4 cup Butter

500 grams Chicken Breast

1/2 cup White Wine

1/2 cup Kraft Grated Parmesan Cheese,


1. In a saucepan, warm the broth over low heat.

2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3. Add 1 tablespoon olive oil to skillet, Add Chicken and stir in the shallots. Cook till chicken is browned. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

For a PDF copy of this recipe click here

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