Chicken & Mushroom Risotto

1. 1

   Light pan-fry chicken in olive oil until browned and keep aside. Add onion and 1/2 of the sliced mushroom, saute for 1 minute. Add the rice and stir for 1-2 minutes. Add wine slowly until absorbed. Add parsley, rosemary, sage, proscuitto and pinch of salt & pepper, cook for 1 minute. Add heated broth 1/4 cup at a time until absorbed, continue to stir (15 mins total). When 1/2 finished with broth add remaining mushrooms and all of cooked chicken. Continue to add broth until finished. Finish with grated cheese. Rice should be creamy firm texture. Add salt and pepper to taste and garnish with a sprig of rosemary. Serve immediately!

* Per serving · 4 servings · Values may vary.

No additional tips available.