Chicken and Wild Mushroom Risotto
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | 1 |
| Calories | 518 |
| Total Fat | 14.5 g |
| Saturated Fat | 3.5 g |
| Sodium | 984 mg |
| Total Carbohydrate | 45.5 g |
| Dietary Fiber | 2.5 g |
| Protein | 40 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Olive oil | 2 + 2 teaspoons |
| Shiitake or crimini mushrooms, cleaned and sliced | 4 ounces |
| Boneless, skinless chicken breast, cut into bite-size pieces | ½ pound |
| Reduced-sodium chicken stock, more if needed | 2 cups |
| Small yellow onion, minced | ½ |
| Arborio rice | ½ cup |
| Dry white wine | ½ cup |
| Parmesan cheese, grated | 2 + 1 tablespoons |
| Freshly ground pepper to taste |
| Fresh parsley, chopped | 1 tablespoon |
- Directions
- Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook, stirring frequently, for about 3 minutes. Add the chicken and cook another 4-5 minutes, until chicken is cooked through. Transfer mixture to a plate and cover loosely with aluminum foil.
- Heat stock in a medium saucepan over medium-high heat. Bring to a simmer and reduce heat to low.
- Add the remaining 2 teaspoons of olive oil to the large pot. Add onion and sauté, stirring frequently, for about 4-5 minutes. Add the rice and sauté for about 30 seconds. Add the wine and simmer, stirring continuously, until all the wine is absorbed. Add ½ cup of warmed stock, and cook, stirring frequently, until stock is absorbed.
- Continue cooking the rice, adding ½ cup stock at a time and stirring frequently, allowing almost all of the stock to evaporate before adding the next ½ cup. Continue cooking until all the stock is absorbed and rice is tender, about 20-25 minutes. (If necessary, add more stock.)
- Stir in the chicken, mushrooms, and 2 tablespoons of the Parmesan cheese. Season with freshly ground pepper to taste. Top with remaining tablespoon Parmesan cheese and the fresh, chopped parsley.
Exchanges
3 starches; 3 very lean meats; 1 lean meat substitute; 2 fats; 1 vegetable
Side Suggestions: Arugula, Pear, and Walnut Salad
Top 2 cups arugula salad with 1 sliced pear, and 2 tablespoons crushed walnuts. Drizzle with 1 tablespoon balsamic vinaigrette.