Chicken & Mushroom Risotto

Chicken & Mushroom Risotto is a 40-minute healthy comfort dinner. Pick estimates $5.50 a serving, above the catalog average of $5.05, with 44g of protein and 690 kcal. You need stove and 8 ingredients.

• 40 minCook time
• $5.50Est. cost
• 690Calories
• 44gProtein
• 78gCarbs
• 22gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍗Chicken BreastMeat & Seafood6 oz
• 🍚Arborio RicePantry3 oz
• 🍄Cremini MushroomsProduce4 oz
• 🥣Chicken BrothPantry2 cup
• 🧀Parmesan CheeseDairy & Eggs1 oz
• 🧅Yellow OnionProduce½ piece
• 🧄GarlicProduce2 clove
• 🌿Fresh ThymeProduce1 tsp

Method

1. Keep the chicken broth at a bare simmer in a small saucepan.
2. Season the diced chicken and sear it in a wide pan with a little oil for 6 minutes until golden, then lift it out.
3. Fry the sliced mushrooms in the same pan over high heat for 6 minutes until browned, then set them aside too.
4. Lower the heat, sauté the diced onion for 5 minutes, then add the garlic and the rice and toast for 2 minutes.
5. Add the hot broth one ladle at a time, stirring often and waiting for each addition to absorb, for about 18 minutes.
6. Return the chicken and mushrooms for the last 3 minutes, then beat in the parmesan and thyme off the heat.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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