Chicken and Mushroom Risotto (Shortcut)

Name: Chicken and Mushroom Risotto (Shortcut)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g Chicken breast (cooked); 400 g canned mushrooms; 320 g Arborio rice; 1200 ml chicken broth; 150 g onion; 15 g garlic; 60 g Parmesan cheese; 40 g butter; optional white wine (optional); 20 ml olive oil; 5 g salt; 2 g pepper

Creamy risotto made easier with pre-cooked chicken and canned mushrooms. A comforting make-ahead meal that reheats well.

Total: 1 h 15 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 585
Protein: 32 g
Fat: 18 g
Carbs: 75 g

Ingredients

for 4 servings

Chicken breast (cooked)400 g
canned mushrooms400 g
Arborio rice320 g
chicken broth1200 ml
onion150 g
garlic15 g
Parmesan cheese60 g
butter40 g
white wine (optional)optional
olive oil20 ml
salt5 g
pepper2 g

Method

5 steps

Heat butter and olive oil in a large pan over medium heat.
Sauté diced onion and minced garlic until softened.
Add Arborio rice to the pan and toast for 2 minutes until edges are translucent.
Gradually add warm chicken broth one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
Stir in the cooked chicken, drained mushrooms, Parmesan cheese, salt, and pepper until heated through and creamy.