Chicken and Mushroom Risotto

• 1 pound chicken breast

  diced

• 8 ounces mushrooms

  sliced

• 1 cup arborio rice

• 1 medium onion

  chopped

• 3 cloves garlic

  minced

• 2 tablespoons butter

• 4 cups chicken stock

• 1 cup parmesan

  grated

• cup white wine

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1. 1

   Heat 1 tablespoon of butter in a large skillet over medium heat and cook the chicken until browned. Remove and set aside.

2. 2

   In the same skillet, add remaining butter and sauté onions until translucent. Add garlic and mushrooms, cooking until mushrooms are soft.

3. 3

   Stir in the rice and cook for 2 minutes until lightly toasted.

4. 4

   Pour in the white wine and allow it to be absorbed by the rice.

5. 5

   Add 1 cup of chicken stock, stirring until absorbed. Continue adding stock, 1 cup at a time, until rice is fully cooked and creamy.

6. 6

   Stir the chicken back into the risotto and cook for a few minutes until heated through.

7. 7

   Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste.

Estimated values; actuals vary by ingredients and portions.