Wild Mushroom Risotto with Chicken
- Total Time
This dish features a mix of white, shiitake, and oyster mushrooms available in any supermarkets.
olive oil1 tsp
button mushrooms1 ½ cup(s), sliced
dried shiitake mushroom(s)1 ½ cup(s), sliced
uncooked oyster mushroom(s)4 oz, (or 1/2 cup) stemmed
reduced-sodium chicken broth3 ½ cup(s)
uncooked arborio rice1 cup(s)
grated Parmesan cheese2 Tbsp
black pepper⅛ tsp, freshly ground
uncooked boneless skinless chicken breast(s)½ pound(s)
- Heat oil in a large nonstick skillet over medium-high heat. Add all the mushrooms and cook until they have given off their moisture and are soft, about 6 minutes.
- Meanwhile, in a medium saucepan, bring the broth to a boil. Reduce the heat and simmer. Spray a broiler rack with nonstick spray; preheat the broiler.
- Heat a medium nonstick saucepan over medium-high heat. Add the rice and cook, stirring, until lightly toasted. Reduce the heat to medium. Add 1 cup of the broth; cook, stirring until the broth is absorbed. Stir in the mushrooms. Continue adding broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more, until the rice is tender. The total cooking time should be 25–30 minutes. Stir in the cheese and the pepper.
- Meanwhile, broil the chicken 5 inches from the heat until cooked through and browned, about 2 minutes on each side. Cut into strips. Serve the risotto, topping each portion with strips of chicken.