Chicken & Mushroom Risotto

This is seriously one of my favorite dishes to eat right now. It is the ultimate in comfort food. And really, who doesn't just love creamy, cheesy starches? For realz. Boxed rice dishes are easy grab-and-cook options, but they're filled with preservatives, additives, and loads of sodium. This version allows you to create something absolutely delectable and free of the junk you don't need or want in your body. It's an easily adapted recipe, meaning if you're without chicken or a certain veggie, you can always substitute it for whatever you do have on hand. Chicken stock, butter, rice, onion, and Parmesan are easy staples to keep on hand so this also makes for a great meal option when you haven't thought too far in advance about what you're going to make for dinner.

This recipe is my modified version of a risotto from Incredibly Easy Gluten-Free Recipes, which can be found here. Gluten-free can be super delicious. This is one of those instances. Seriously. I can eat the entire pot over the course of a day or two.




Chicken & Mushroom Risotto

Makes: 6 servings
Prep: 10 minutes
Cook Time: 25 minutes
Ready In: 35 minutes






Ingredients:
5 1/2 cups chicken broth
1/8 tsp of salt
4 tablespoons of butter, divided
1/3 cup chopped vidalia onion (or any other sweet onion)
2 cups of arborio rice (arborio is different from other rices, in that it has a greater starch content. It's what gives risotto it's creamy consistency.)
2/3 cup chicken broth
4 ounces of cooked & shredded chicken (or a can if you're feeling extra fancy!)
2/3 cup frozen peas
2/3 cup diced white mushrooms
1 cup grated Parmesan cheese
Feel free to add chopped spinach, asparagus, and other veggies to this recipe.


In a medium stockpot, bring 5 1/2 cups chicken broth and salt to a simmer. In a large stockpot, melt 3 tablespoons butter and saute onions until soft, about 2-3 minutes. Add rice, cook 2 minutes while stirring. Add 2/3 cup chicken broth and cook until most of the broth is gone.

Add 1 1/2 cups broth to the rice mix and cook over medium low for 5-6 minutes with a lid covering about half the pot. Add 2 cups of broth and cook for another 5-6 minutes till most of moisture is gone. Add remaining broth, veggies and chicken, cook 5-6 minutes till most moisture is gone and the mixture is creamy. Taste the rice to ensure that it is chewy and soft, rather than crunchy. If it is crunchy, cook a little longer and feel free to add more broth to keep it from drying out.

Remove from heat, stir in additional tablespoon of butter and Parmesan cheese. Eat till you're sick and want to die, because it is that delicious.