Roasted Chicken And Portobello Risotto Recipe

Name: Roasted Chicken And Portobello Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bacon slices, cut crosswise into thin strips; 4 teaspoons butter, divided; 3 cups coarsely chopped portobello mushroom caps (about 6 ounces); 1/2 teaspoon salt, divided; 1 1/2 cups shredded cooked chicken (about 8 ounces); 6 tablespoons chopped fresh parsley, divided; 1/4 cup minced shallots; 1 1/2 cups uncooked Arborio or other short-grain rice; 1/2 cup pinot grigio or other dry white wine; 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/4 teaspoon black pepper

Servings: persons

2 bacon slices, cut crosswise into thin strips
4 teaspoons butter, divided
3 cups coarsely chopped portobello mushroom caps (about 6 ounces)
1/2 teaspoon salt, divided
1 1/2 cups shredded cooked chicken (about 8 ounces)
6 tablespoons chopped fresh parsley, divided
1/4 cup minced shallots
1 1/2 cups uncooked Arborio or other short-grain rice
1/2 cup pinot grigio or other dry white wine
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon black pepper

1
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; saute 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.
2
Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bacon slices, cut crosswise into thin strips, 4 teaspoons butter, divided, 3 cups coarsely chopped portobello mushroom caps (about 6 ounces), 1/2 teaspoon salt, divided, and more.

Yes, Roasted Chicken And Portobello Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken And Portobello Risotto

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