Creamy Mushroom Chicken Risotto

"Making the perfect risotto may require time and patience, but the heavenly taste and velvety texture of this mushroom chicken risotto is worth the wait. We’ve taken the flavor and nutritional value of this risotto to the next level by adding our Mushroom Chicken Bone Broth, which is made with slowly simmered bones, portobella mushrooms, and the powerful medicinal herb, lion’s mane mushroom. While we highly recommend using mushroom bone broth in this recipe, you can use any type of broth you’d like. If you’ve never made risotto before, we recommend using arborio rice. Using a long grain rice, such as jasmine or brown rice, may not absorb the liquid as well and, could result in less of a thick, velvety texture (which is partially what makes risotto so delish in the first place). Whether company is coming or you’re cooking for one, serving up this mushroom chicken risotto will make you feel like a gourmet chef in your own home."

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Serves4 Servings

Preparation Time15 min

Cooking Time45 min

Ingredients

4 cups Kettle & Fire Mushroom Chicken Bone Broth
1 tablespoon olive oil
1 onion finely chopped
1 tablespoon grass-fed butter
2 sprigs thyme leaves removed
1 fresh bay leaf
1 pound crimini mushrooms
1 cup Arborio rice
1 teaspoon salt
1 teaspoon pepper

In a medium pot over high heat, bring the bone broth to a boil. Once the bone broth is boiling, lower the heat to a simmer.
In a separate large pot, warm the olive oil over medium heat. Once the oil is shimmering, add the onion to the pot. Cook, stirring occasionally, for 5 minutes, or until the onions are translucent.
Add ½ tablespoon of the butter, thyme, bay leaf and mushrooms. Cook for 5 more minutes, or until mushrooms are soft. Transfer the ingredients from the pot to a bowl and set aside.
Using the same pot, melt the remaining butter over medium heat and add the arborio rice. Stir until the rice is fully coated in the butter. Then add salt and pepper.
Using a measuring cup, pour 1 cup of the heated mushroom chicken bone broth into the pot with the rice. Cook until the rice has absorbed the broth, and repeat with the remaining broth, 1 cup at a time, after the broth has been absorbed or the rice is al dente, about 25-30 minutes.
Add the mushroom mixture into the pot with the rice and broth, and stir in the parmesan and peas. Garnish with parsley.