Hectic lineup of events scheduled for the week? Then stay in tonight to get organized, and stir up a batch of mushroom and chicken risotto.
This comforting Italian recipe calls for a number of items you likely already have on hand: leftover boneless, skinless chicken breasts, butter, onion, arborio rice, and Parmesan cheese. Toss in slices of mushrooms and chopped fresh parsley for an omnivore's feast.
Not only does this meal save you a shopping trip, but chopping the chicken will help keep the cooking time under one hour. For a speedy and sumptuous meal, keep reading. From Food & Wine
Ingredients 2 tablespoons butter Directions Serves 4.
Mushroom and Chicken Risotto
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5-1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1-1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
From Food & Wine
2 tablespoons butter