If you love creamy risotto, then you have to try this recipe! It’s only been recent that I’ve tried out some risotto recipes as I wasn’t quite sure what to think of it before now. But made the correct way and blended with other great flavors and you’ll have a recipe you’ll continue to return to for weeknight favorites.
I loved that this recipe wasn’t time intensive and could be made with just a few simple ingredients. Yes, it is carb heavy, but if you only have it every few months I say go ahead and splurge on this creamy creation.
One thing to note: you must use arborio risotto rice. This is the entire key to the creamy texture of risotto.
Chicken Mushroom Risotto
- 1 teaspoon to 1 tblespoon olive oil
- 12 ounces chicken, cut into bite sized pieces
- 13 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 garlic gloves, minced
- 1 onion, fincely diced
- 1/2 cup white wine (or sub with chicken brother)
- 1 1/4 cups arborio risotto rice
- 4 cups chicken brother
- 1/2 cup grated parmesan cheese
- 1-3 tablespooons unsalted butter
- freshly chopped parsley
Heat 1 teaspoon oil in a skillet over high heat. Add chicken and cook until browned and cooked through. Transfer to a separate bowl. Add mushrooms and cook until light golden. Add to bowl with chicken.
Turn heat down to medium and return pot to the stove. Add butter and melt. Add garlic and onion. Saute for 3 minutes or until softened.Turn heat up to high, add rice and stir until the grains become partially translucent – no longer than 1 minute. Add win and cook, scraping the bottom until the alcohol smell evaporates, about 2 minutes.
Turn heat down to medium low. Add about 3 cups of chicken broth. Leave it uncovered, stirring just once or twice, until most of the liquid has been absorbed. Check firmness of rick and add 1/2 cup brother at a time, stirring in between until absorbed, until the rice is cooked to your taste. Add chick and mushrooms to heat through.
When the risotto is ready, add a bit more broth and remove from the stove. Add butter and parmesan and stir until blended. Serve immediately.
We all have them – recipes that have been around the block once or twice. They’re the ones that were written on the back of a napkin or a scrap of paper and then folded several times to fit back into the recipe box. They’re the recipes that you search for when seeking out comfort foods or favorite family recipes. I have several…. Tator Tot Casserole, Meats Noodles and Tomatoes…. the list goes on.
There is one recipe though that my husband brought into our marriage that I never thought I’d like. Maybe it’s a southern thing since the hubby hails from the great state of Texas, but the words “Hot Chicken Salad” just didn’t really appeal to me at first glance. And then I made it. And promptly moved it into the recipe box for safe keeping.
Trust me, once you try it you’ll love it! That is if you’re the kind of person who loves a good ole traditional
hotdish casserole. Yes I said hotdish. That’s what us North Dakotan’s call a casserole – in other words some type of potato, meat, vegetables and canned soup all mixed together! According to Wikipedia – “The dish originates from and is popular in the Upper Midwest region of the United States, particularly the states of Minnesota and North Dakota.” Yep, that’s me!
This casserole combines tasty chicken with crunchy celery and water chestnuts for a great combination. But don’t take my word for it – try it for yourself!
- 2 1/2 cups chopped cooked chicken
- 1 1/2 cups chopped celery
- 1 can cream of mushroom soup
- 2 teaspoons lemon juice
- 2 tablespoons diced onion
- 2 tablespoons mayonnaise
- 1 can sliced water chestnuts, drained
- 2 cups crushed potato chips or crackers
- 1/2 cup shredded sharp cheddar cheese
Combine all ingredients except for the chips/crackers and cheese. Blend well. Spoon into a lightly greased 2-quart casserole dish. Sprinkle with the crushed chips/crackers. Bake at 350 degrees for 20 minutes. Add the cheese and return to the oven until melted.
Let me know what you think!