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7) Creamy Chicken and Mushroom Risotto

Risotto has a reputation for being fussy, but it's really just pasta that needs attention. You stir it. That's the work. And when you've got leftover chicken already handled, the hardest part is already done. The mushrooms add an earthy depth that makes the whole thing feel like you spent more time
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup Arborio rice
  • 1 tablespoon olive oil
  • 1 small onion finely chopped (about 1/2 cup)
  • 8 ounces cremini or button mushrooms sliced
  • 4 cups low-sodium chicken broth warmed
  • 1/2 cup dry white wine optional
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • 2 tablespoons chopped parsley optional

Method
 

  1. Heat oil in a large skillet over medium heat. Cook onion until soft, about 4 minutes.
  2. Add mushrooms and cook 5 minutes until they start to brown.
  3. Stir in Arborio rice and cook 1 minute to toast the grains.
  4. Pour wine if using, stir until mostly absorbed.
  5. Add warm broth 1/2 cup at a time, stirring until absorbed before adding more, about 18 minutes.
  6. Stir in shredded chicken, butter, and Parmesan. Heat until hot and creamy.
  7. Season with salt and pepper, sprinkle parsley, and serve.