Chicken and Wild Mushroom Risotto

June 10, 2008 - 7:30am

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Chicken and Wild Mushroom Risotto

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	518
Total Fat	14.5 g
Saturated Fat	3.5 g
Sodium	984 mg
Total Carbohydrate	45.5 g
Dietary Fiber	2.5 g
Protein	40 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	2 + 2 teaspoons
Shiitake or crimini mushrooms, cleaned and sliced	4 ounces
Boneless, skinless chicken breast, cut into bite-size pieces	½ pound
Reduced-sodium chicken stock, more if needed	2 cups
Small yellow onion, minced	½
Arborio rice	½ cup
Dry white wine	½ cup
Parmesan cheese, grated	2 + 1 tablespoons
Freshly ground pepper to taste
Fresh parsley, chopped	1 tablespoon

Directions
Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook, stirring frequently, for about 3 minutes. Add the chicken and cook another 4-5 minutes, until chicken is cooked through. Transfer mixture to a plate and cover loosely with aluminum foil.
Heat stock in a medium saucepan over medium-high heat. Bring to a simmer and reduce heat to low.
Add the remaining 2 teaspoons of olive oil to the large pot. Add onion and sauté, stirring frequently, for about 4-5 minutes. Add the rice and sauté for about 30 seconds. Add the wine and simmer, stirring continuously, until all the wine is absorbed. Add ½ cup of warmed stock, and cook, stirring frequently, until stock is absorbed.
Continue cooking the rice, adding ½ cup stock at a time and stirring frequently, allowing almost all of the stock to evaporate before adding the next ½ cup. Continue cooking until all the stock is absorbed and rice is tender, about 20-25 minutes. (If necessary, add more stock.)
Stir in the chicken, mushrooms, and 2 tablespoons of the Parmesan cheese. Season with freshly ground pepper to taste. Top with remaining tablespoon Parmesan cheese and the fresh, chopped parsley.

Exchanges
3 starches; 3 very lean meats; 1 lean meat substitute; 2 fats; 1 vegetable

Side Suggestions: Arugula, Pear, and Walnut Salad
Top 2 cups arugula salad with 1 sliced pear, and 2 tablespoons crushed walnuts. Drizzle with 1 tablespoon balsamic vinaigrette.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.