Creamy Chicken Mushroom Risotto

July 29, 2014

Pour yourself a glass of wine ( since you will be cooking with it anyway) and make your first Creamy Chicken Mushroom Risotto! (or second, or third...)

4 cups chicken broth, divided
2 tablespoon olive oil
11 ounces thinly sliced portobello mushrooms
11 ounces thinly sliced white mushrooms
2 shallots, finely diced
1 cup Arborio rice
1/3 cup white wine
Salt to taste
Freshly ground black pepper to taste
2 tablespoon chives, finely chopped
2 tablespoon and 2 teaspoon butter
1/4 cup romano cheese, shredded (extra for garnish)
1/3 cup parmesan cheese, shredded (extra for garnish)
1 tablespoon roughly chopped parsley

Over low heat, in a saucepan, warm the broth. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook for about 3 minutes or until soft. Remove mushrooms and...
See the full directions on my site

Nutritions

Calories
498

Sodium
1892mg
78% DV

Fat
20g
32% DV

Protein
21g
42% DV

Carbs
56g
19% DV

Fiber
6g
25% DV