Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 6 cups chicken broth, heated
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Add chicken and cook until browned and cooked through. Remove from skillet and set aside. Add mushrooms to the skillet and cook until softened and browned. Set aside.
  2. Melt 2 tablespoons of butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add Arborio rice to the pot and cook, stirring constantly, for 2 minutes, until the grains are lightly toasted.
  4. Pour in white wine and stir until absorbed.
  5. Begin adding the heated chicken broth, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.
  6. Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
  7. Stir in the cooked chicken and mushrooms, remaining butter, Parmesan cheese, and parsley.
  8. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and parsley. Enjoy your chicken and mushroom risotto!