193941 Health Library | Health and Wellness | Wellmont Health System
  • Chicken and Wild Mushroom Risotto

    Nutrition Facts

    Serving Size 1
    Calories 518
    Total Fat 14.5 g
    Saturated Fat 3.5 g
    Sodium 984 mg
    Total Carbohydrate 45.5 g
    Dietary Fiber 2.5 g
    Protein 40 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 + 2 teaspoons
    Shiitake or crimini mushrooms, cleaned and sliced 4 ounces
    Boneless, skinless chicken breast, cut into bite-size pieces ½ pound
    Reduced-sodium chicken stock, more if needed 2 cups
    Small yellow onion, minced ½
    Arborio rice ½ cup
    Dry white wine ½ cup
    Parmesan cheese, grated 2 + 1 tablespoons
    Freshly ground pepper to taste
    Fresh parsley, chopped 1 tablespoon
    Directions
    1. Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook, stirring frequently, for about 3 minutes. Add the chicken and cook another 4-5 minutes, until chicken is cooked through. Transfer mixture to a plate and cover loosely with aluminum foil.
    2. Heat stock in a medium saucepan over medium-high heat. Bring to a simmer and reduce heat to low.
    3. Add the remaining 2 teaspoons of olive oil to the large pot. Add onion and sauté, stirring frequently, for about 4-5 minutes. Add the rice and sauté for about 30 seconds. Add the wine and simmer, stirring continuously, until all the wine is absorbed. Add ½ cup of warmed stock, and cook, stirring frequently, until stock is absorbed.
    4. Continue cooking the rice, adding ½ cup stock at a time and stirring frequently, allowing almost all of the stock to evaporate before adding the next ½ cup. Continue cooking until all the stock is absorbed and rice is tender, about 20-25 minutes. (If necessary, add more stock.)
    5. Stir in the chicken, mushrooms, and 2 tablespoons of the Parmesan cheese. Season with freshly ground pepper to taste. Top with remaining tablespoon Parmesan cheese and the fresh, chopped parsley.

    Exchanges3 starches; 3 very lean meats; 1 lean meat substitute; 2 fats; 1 vegetable

    Side Suggestions: Arugula, Pear, and Walnut SaladTop 2 cups arugula salad with 1 sliced pear, and 2 tablespoons crushed walnuts. Drizzle with 1 tablespoon balsamic vinaigrette.

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