Creamy risotto with rotisserie chicken and sautéed mushrooms makes for an easy midweek meal that is comfort food worth the wait.
Make this dish as a main meal or leave out the chicken for a wonderful side dish that complements grilled meats or chicken.
Risotto, made from arborio rice, typically contains butter, onion, Parmesan cheese and vegetable or chicken stock. It requires you stir it consistently as it absorbs the liquid it is cooking in. I sauteed and added fresh baby Bella mushrooms for this recipe. But the options are great. It's also delicious with wild mushrooms or fresh pureed butternut squash.
So give this recipe a try. It will not disappoint.
Chicken Mushroom Risotto
- 1 cup arborio rice
- 3 cups chicken stock
- 1/4 cup minced fresh onions or shallots
- 4 ounces mushrooms, chopped
- 1/4 cup sherry wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper
- 1/4 cup grated Parmesan cheese
- 1 .5 cups rotisserie chicken, chopped
In a pan, melt 1 tablespoon of butter and saute the mushrooms until soft. Deglaze the pan with the Sherry. Set aside the mushrooms until ready to add to the rice.
In a pot on the stove top over medium heat, heat the 1 tablespoon of the butter and olive oil and add the shallots or onions. Saute for three minutes to soften.
And the rice and stir for two minutes. Add 1 cup of the chicken stock and cook on medium heat. Once the liquid is absorbed add another cup of chicken stock. Once absorbed add the third cup of chicken stock, and the mushrooms and its liquid. Total time to cook the rice will be about 25 minutes.
Add the chicken and Parmesan cheese and stir to combine. Serve immediately.
Serves 2. Total time: 45 minutes.