This Chicken-Mushroom Risotto is a comforting, creamy dish that brings the warmth of an Italian bistro to your home. Tender cubes of chicken breast are sautéed until golden, then combined with savory mushrooms, sweet peas, and aromatic rice simmered in rich chicken broth. The result is a luscious, velvety texture with deep umami flavors from the mushrooms and a hint of sweetness from the vegetables. ItâÂÂs the perfect weeknight meal when you crave something hearty yet elegant without spending hours in the kitchen. Serve it family-style with crusty bread to soak up every last drop of the creamy sauce. ItâÂÂs a satisfying, protein-packed dinner that feels special enough for guests but simple enough for busy nights.
Chicken-Mushroom Risotto
Description
This Chicken-Mushroom Risotto is a comforting, creamy dish that brings the warmth of an Italian bistro to your home. Tender cubes of chicken breast are saut&# 195;©ed until golden, then combined with savory mushrooms, sweet peas, and aromatic rice simmered in rich chicken broth. The result is a luscious, velvety texture with deep umami flavors from the mushrooms and a hint of sweetness from the vegetables. ItâÂÂs the perfect weeknight meal when you crave something hearty yet elegant without spending hours in the kitchen. Serve it family-style with crusty bread to soak up every last drop of the creamy sauce. ItâÂÂs a satisfying, protein-packed dinner that feels special enough for guests but simple enough for busy nights.Ingredients
Directions
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Cut the chicken breasts into 1/2-inch cubes.
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Finely chop the onion, carrot, and red pepper if using.
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In a 3-quart saucepan over medium-high heat, melt 1 tablespoon of margarine or butter.
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Add the chicken cubes and cook until browned, stirring often.
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Remove the browned chicken from the saucepan and set aside.
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In the same saucepan, add the remaining margarine or butter.
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Reduce heat to medium and add the onion, carrot, and rice.
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Cook the onion, carrot, and rice until the rice is lightly browned, stirring constantly.
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Stir in the chicken broth, cream of mushroom soup, and pepper.
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Heat the mixture to a boil.
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Reduce heat to low.
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Cover the saucepan and cook for 15 minutes, stirring occasionally.
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Add the frozen peas and the reserved chicken.
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Cover and cook for an additional 5 minutes, or until the chicken is no longer pink, the rice is tender, and the liquid is absorbed, stirring occasionally.
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Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 187.0kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 2.5g13%
- Cholesterol 72.4mg25%
- Sodium 139.9mg6%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
