Chicken Mushroom Risotto
"Chicken mushroom risotto with vegetables cooked in rich homemade chicken broth and white wine. It's perfectly tender and creamy. It’s a great way to use up some vegetables in your fridge."
NotesIf you don't prefer cooking with wine, substitute it for more broth.
Serves4 People
Preparation Time10 min
Cooking Time30 min
Cooking Vessel Sizemedium saucepan
Ingredients
- 3 tablespoon olive oil
- 2 clove garlic, minced
- 1 small onion, diced
- 1 cup carrots, diced
- sea salt
- 1 cup arborio rice
- 1 cup white wine (optional)
- 1 teaspoon dried thyme
- 3 cup chicken broth
- 6 ounce mushrooms, sliced
Instructions
-
Heat olive oil over medium heat in a medium saucepan. Add garlic and cook until fragrant.
-
Place onion and carrots in the saucepan, add a pinch of salt and turn the heat up to high. Cook until the onions are translucent, stirring often, about 1 minute.
-
Stir in rice, followed by thyme. Let the rice toast in the saucepan and coat with oil until it starts turning slightly brown, stirring often, about 2-3 minutes.
-
Add wine and continue stirring until the alcohol evaporates, about 1 minute. Pour chicken broth into the pan and bring to a boil.
-
Once it’s boiling, stir in mushrooms and brussels sprouts and bring to a boil again, stirring occasionally.
-
Add shredded chicken and turn the heat down to low. Cover and simmer for 15 minutes until the chicken broth is absorbed by the rice. Uncover, stir in parsley and parmesan cheese. Keep stirring until the cheese is melted.