Chicken and Mushroom Risotto - by Benjamin Jackson
This chicken and mushroom risotto recipe is a hit with every family. Serves 4.
Ingredients
- 2 tablespoons of butter
- 3/4 lb of chicken breast, boneless skinless and cut into cubes
- 1 small onion, thinly sliced
- 1 medium carrot, thinly sliced
- 1 cup of long-grain rice
- 1/2 lb of fresh mushrooms
- 1 can of chicken broth
- 1/2 cup of water
- 1/2 cup of frozen peas
Cooking Instructions
Heat a large saucepan and melt half of the butter over a medium heat.
Saute the chicken breasts in the pan, until browned, making sure to stir often. Remove and set it aside.
Using the same saucepan, melt the remaining butter over a medium heat and saute the onions, mushrooms, carrot, and long grain rice, until the rice is brown. Stir regularly.
Add the chicken broth and water to the mixture, stirring occasionally and bring it to boil.
Reduce the heat, cover the saucepan, and let it simmer for about 10 or 15 minutes, making sure to stir it sometimes.
Now you can add the peas and the chicken which you had set aside.
Simmer for another 5 minutes or so, until the chicken breasts are no longer pink, the rice is tender, and the liquid has been absorbed. It may need more then 5 minutes to make sure the rice is tender.
