By Brittanie Peterson
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
In an oven-safe pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear on each side for about 3 minutes, until golden brown.
Transfer the pan with the chicken breasts to the oven and roast for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is roasting, finely chop the onion and garlic. Slice the mushrooms.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sauté until translucent, about 3-4 minutes.
Add the mushrooms to the pan and cook until they are soft and golden, about 5-7 minutes.
Stir in the arborio rice, letting it absorb the flavors for about 1-2 minutes.
Pour in the white wine and stir until it is absorbed by the rice.
Add the chicken stock, one cup at a time, stirring frequently until each cup is absorbed before adding the next. This should take about 18-20 minutes.
Once the rice is creamy and cooked al dente, stir in 3 tablespoons of butter and 3/4 cup of grated parmesan cheese. Season with salt and pepper to taste.
Remove the chicken from the oven. Let it rest for a few minutes before slicing.
Serve the mushroom risotto hot, topped with slices of roasted chicken breast.
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This Italian Main Course Chicken Risotto recipe is ready in 1 hour and features arborio rice, chicken stock, mushrooms and other delicious ingredients. Contains 650 calories total.
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
In an oven-safe pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear on each side for about 3 minutes, until golden brown.
Transfer the pan with the chicken breasts to the oven and roast for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is roasting, finely chop the onion and garlic. Slice the mushrooms.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sauté until translucent, about 3-4 minutes.
Add the mushrooms to the pan and cook until they are soft and golden, about 5-7 minutes.
Stir in the arborio rice, letting it absorb the flavors for about 1-2 minutes.
Pour in the white wine and stir until it is absorbed by the rice.
Add the chicken stock, one cup at a time, stirring frequently until each cup is absorbed before adding the next. This should take about 18-20 minutes.
Once the rice is creamy and cooked al dente, stir in 3 tablespoons of butter and 3/4 cup of grated parmesan cheese. Season with salt and pepper to taste.
Remove the chicken from the oven. Let it rest for a few minutes before slicing.
Serve the mushroom risotto hot, topped with slices of roasted chicken breast.
Calories per Serving: 650
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