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When it comes to comfort food that exudes sophistication, few dishes can rival the creamy mushroom and chicken risotto. This culinary masterpiece is a harmonious blend of rich flavors and textures, making it an ideal choice for family dinners or special occasions. The balance of savory chicken, earthy mushrooms, and the luxurious creaminess of the risotto creates a dish that not only satisfies the palate but also warms the heart. Whether you are an experienced chef or a novice in the kitchen, this recipe is approachable and rewarding, inviting you to explore the art of risotto-making.

Creamy Mushroom and Chicken Risotto in 30 Minutes

Indulge in the creamy, comforting goodness of mushroom and chicken risotto. This dish combines savory chicken, earthy mushrooms, and luxurious creaminess, making it perfect for family meals or special occasions. Learn the secrets to creating the perfect risotto with Arborio rice, sautéed aromatics, and a gradual addition of broth for that signature creamy texture. Whether you’re a novice or seasoned chef, this delightful recipe is approachable and rewarding. Dive into the culinary journey and impress your dinner guests with this Italian classic!
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Ingredients
  

1 cup Arborio rice

2 cups low-sodium chicken broth

1 cup sliced mushrooms (cremini or button)

1 chicken breast (approximately 6 oz), diced

1 small onion, finely chopped

2 cloves garlic, minced

½ cup grated Parmesan cheese

½ cup heavy cream

2 tablespoons olive oil

1 tablespoon butter

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Broth: In a small saucepan, pour in the chicken broth and warm it over medium-low heat. Ensure it stays hot but avoid boiling.

    Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and season it with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the chicken is cooked through and has a golden brown color. Once done, remove the chicken from the skillet and set it aside on a plate.

      Sauté Vegetables: In the same skillet used for the chicken, add the remaining tablespoon of olive oil and the butter. Introduce the chopped onion and sauté until it becomes translucent, approximately 2-3 minutes. Then, add the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender and fragrant.

        Toast the Rice: Stir in the Arborio rice, ensuring each grain is well coated with the oil and butter mixture. Cook the rice for about 2 minutes, allowing it to become slightly translucent.

          Add Broth Gradually: Start adding the warm chicken broth to the skillet, pouring in ½ cup at a time. Stir continuously until the liquid is mostly absorbed before adding the next ladle of broth. Repeat this process for about 15 minutes, stirring frequently until the rice is creamy and al dente.

            Combine Ingredients: Once the rice reaches the desired consistency, return the sautéed chicken to the skillet. Add the heavy cream and grated Parmesan cheese, stirring thoroughly until the cheese melts and combines with the risotto. Taste and adjust seasoning with additional salt and pepper as needed.

              Serve: Remove the skillet from heat. Ladle the creamy risotto into serving bowls and garnish with freshly chopped parsley for an added touch of color and freshness.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings