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

Servings and Times

Servings

Ingredients and Preparation

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.

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.