Chicken and Mushroom Risotto
Source: combination of recipes
2 T oil
2 large boneless, skinless chicken breasts
1 bunch asparagus or broccoli, chopped
1 medium onion, chopped
6 oz crimini mushrooms, sliced
3 T butter
2 1/2 cups arborio rice
3/4 cup dry white wine
28 oz (3 1/2 cups) chicken broth (preferable homemade)
water if needed
fresh grated parmesan cheese
salt and pepper to taste
In dutch oven or heavy saucepan, saute chicken in oil over med/high heat until browned on both sides, and chicken is almost done. Remove chicken and cover loosely with foil.
Add more oil to pan if needed, and saute asparagus (or broccoli), onion and mushrooms until crisp-tender. Remove from pan and set aside.
Melt butter in pan and add rice. Stir until rice is lightly toasted.
Add white wine, stir and cook until wine is absorbed.
Add the chicken stock about 1/2 cup at a time, stirring until each addition is absorbed before adding next cup.
When stock is absorbed, taste for doneness - add water and cook as needed until rice is done and mixture is creamy.
Slice or cube chicken, add with vegetables back to the rice. Cook until all is heated through.
Stir in a handful of parmesan cheese, and salt and pepper to taste.
Serve with additional parmesan cheese on top.
8 servings