Chicken Risotto

Classic chicken risotto is a northern Italian dish that is known for its tempting flavors.It makes a great weeknight dinner that also provides sufficient nutrient value.

In order to enhance its flavor, it’s recommended to prepare and preserve chicken stock at home before giving this recipe a try.

Health Benefits

Mushrooms offer abundant health benefits.It’s good for anemic patients, due to its iron-rich content. It provides relief from headaches, fatigue, and digestive problems. Some types of mushrooms can even reduce the risk of prostate and breast cancer.

It’s a no-cholesterol food source that maintains your blood sugar level andprotects you from diabetes.Mushrooms also strengthen your bones and prevent painful medical conditions such as osteoporosis and joint pain.

Energy                  416Kcal

Protein                 31.5 g

Carbohydrates  43.6 g

Dietary Fiber      3.8 g

Potassium           518.9mg

Fat                         16.5 g

Sodium                905.5mg

Cholesterol         45.1 mg

Ingredients

pound skinless and boneless chicken breasts, halved and cut into small cubes: 1

cups fresh mushrooms, sliced: 2 1/2

low-sodium chicken stock (ideallyhome prepared): 5 1/2 cups

tablespoon olive oil: 1

tablespoon butter: 2

cup rice: 1 1/2

cup frozen peas: 1/4

crushed garlic cloves: 4

large onion, peeled and fine chopped: 1

tablespoon fresh parsley, chopped: 2

salt: 1 tbsp

teaspoon ground black pepper, for taste: 1/2

tablespoon fresh thyme: 1

cup Parmesan cheese, freshly grated: 1/2

How To Make Chicken Risotto

1. In a large pot, heat butter over medium heat.
2. Add mushrooms and peas. Stir and cook for 5 minutes until the mushrooms turn brown.
3. Add chicken, ¼ teaspoon salt, and black pepper. Cook for 3-4 minutes.
4. Remove the cooking pot from the stove and set it aside.
5. Also, simmer chicken stock in a medium saucepan and set it aside.
6. Meanwhile, heat olive oil in a large cooking pot at low heat.
7. Add chopped onion and cook for 5 minutes until the pieces become translucent. Stir it occasionally.
8. Add rice. Stir and cook for 2 minutes or until the rice turn opaque.
9. Add the remaining salt and ½ cup ofchicken stock to rice and stir. Cook until the stock is absorbed.
10. Slowly add the remaining chicken stock, ½ cup at a time, so that rice can easily absorb it.
11. Cook rice for half an hour until they get tender.
12. Add chicken cubes, mushroom slices, parsley, and Parmesan cheese. Heat the mixture.
13. Transfer chicken risotto to a serving bowl.
14. Garnish with grated cheese, parsley, and fresh thyme.
15. Serve and enjoy!

Trivia

• The oldest mushroom fossil is 420 million years old.
• The largest mushroom, Honey Mushroom, is found in Oregon’s Blue Mountains.
• Most types of mushrooms grow towards the sunlight.
• Mushrooms are comprised of 90% water.

In the Amazon Rainforest, mushrooms release spores high into the air which triggers heavy rainfall.