Description
This creamy chicken risotto is made with tender chicken, earthy mushrooms, and a rich parmesan cheese flavor, perfect for a comforting meal.
Ingredients
Scale
- 5 cups low-sodium chicken broth (divided)
- 4 tablespoons unsalted butter (½ stick, divided)
- 1 shallot (finely chopped)
- 3 teaspoons minced garlic
- 1½ cups boneless, skinless chicken breasts (chopped; about 2 small breasts)
- 2 teaspoons umami seasoning
- 1½ cups sliced baby Bella mushrooms
- 1½ cups arborio rice
- ⅔ cup grated parmesan cheese (divided)
- chopped fresh parsley (optional, for garnish)
Instructions
- In a medium saucepan, warm the chicken broth to a light simmer.
- Melt 2 tablespoons of the butter in a wide skillet set over medium-low heat. Add the shallot and garlic and, using a rubber spatula, stir well until the garlic is fragrant and the onions have softened, about 2 minutes.
- Add the chopped chicken to the skillet, sprinkle the umami seasoning over it, and stir, cooking until the chicken pieces are no longer pink, about 5 minutes.
- Add the sliced mushrooms, stirring frequently until they have softened and released their juices.
- Remove the chicken and mushroom mixture and set aside.
- Melt the remaining 2 tablespoons of butter and turn the heat to medium. Add the arborio rice, and stir frequently, until the rice slightly releases a toasty smell, about 2 minutes.
- Pour in ¼ cup of the chicken broth and scrape up any toasty bits along the bottom of the pan. Cook until the rice has absorbed the broth, about 2-3 minutes.
- Continue stirring frequently, adding 1 cup at a time of the reserved chicken broth. Only add the next cup when the first cup has been absorbed. This should take about 20-25 minutes to complete.
- After all the chicken broth has been used and risotto is soft and creamy, add back in the chicken and mushroom mixture, stirring well.
- Mix in ⅓ of the Parmesan cheese. Stir well to incorporate.
- Pour the mixture onto a warm dish and serve with the remaining ⅓ cup of the grated Parmesan on top and fresh parsley, if desired.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth and omit chicken.
- This dish is best served immediately for optimal creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg