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- 1 cup Arborio rice - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 pound chicken breast, diced - 8 ounces mushrooms, sliced - 4 cups chicken broth - 1/2 cup white wine (optional) - 1/2 cup grated Parmesan cheese - 2 tablespoons butter - Salt and pepper to taste - 1 teaspoon dried thyme - Zest of 1 lemon

Savory Chicken and Mushroom Risotto

Discover the deliciousness of Creamy Savory Chicken and Mushroom Risotto, a dish that combines the comforting textures of Arborio rice with tender chicken and rich mushrooms. This easy-to-make risotto is perfect for family dinners or special occasions. With simple ingredients and a few key techniques, you can create a creamy masterpiece that impresses and delights. Perfect for celebrating milestones or enjoying cozy nights in, this risotto is sure to become a favorite in your kitchen.
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Ingredients
  

1 cup Arborio rice

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 pound chicken breast, diced

8 ounces mushrooms, sliced (such as cremini or shiitake)

4 cups chicken broth

1 cup dry white wine (optional, replace with broth if desired)

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

Zest of 1 lemon (optional)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the chicken broth on low to keep it warm throughout the cooking process.

    Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breasts and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion until translucent, about 3-4 minutes. Then, add the garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5 minutes. Stir in the thyme and season with salt and pepper.

        Add Rice: Stir in the Arborio rice to the mushroom mixture, allowing it to toast slightly for about 2 minutes, stirring frequently until the rice is well-coated and translucent.

          Deglaze with Wine: If using, pour in the white wine, scraping the bottom of the skillet to deglaze. Cook until the wine is mostly absorbed by the rice, about 2-3 minutes.

            Incorporate Broth: Begin adding the warm chicken broth, one ladle at a time, to the rice. Stir frequently and allow the rice to absorb most of the liquid before adding more. This process should take about 18-20 minutes, or until the rice is creamy and al dente.

              Finish Risotto: Once the rice is cooked, stir in the cooked chicken, butter, and Parmesan cheese. Adjust seasoning with salt and pepper to taste. If desired, mix in the lemon zest for added brightness.

                Serve: Ladle the risotto into bowls, garnishing with freshly chopped parsley and an extra sprinkle of Parmesan cheese.

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings