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Risotto is more than just a dish; it’s an experience that brings warmth and comfort to the dining table. Known for its creamy texture and rich flavors, risotto is a staple in Italian cuisine that has captured the hearts of food lovers around the globe. Among the countless variations of risotto, the combination of chicken and mushrooms stands out as a classic pairing that perfectly balances heartiness and umami depth. This recipe for Warm & Creamy Chicken and Mushroom Risotto is not only simple to prepare but also ideal for weeknight dinners or special occasions when you want to impress without spending hours in the kitchen.

Cozy Chicken and Mushroom Risotto in 30 Minutes

Indulge in the ultimate comfort food with this Warm & Creamy Chicken and Mushroom Risotto recipe. This dish combines the creamy texture of Arborio rice with the savory flavors of chicken and earthy mushrooms, making it perfect for any occasion. Easy to prepare, it promises to warm both your heart and your taste buds. Learn how to master the art of risotto, from sautéing aromatics to achieving that velvety consistency, all while creating a delightful meal that everyone will enjoy.
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Ingredients
  

1 cup Arborio rice

2 cups chicken broth

1 cup cooked chicken, shredded

1 cup cremini mushrooms, sliced

1 small onion, finely chopped

2 garlic cloves, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and pepper to taste

Instructions
 

Prepare the Broth: In a small saucepan, heat the chicken broth over low heat to keep it warm.

    Sauté Vegetables: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms become tender.

      Add Rice: Add the Arborio rice to the saucepan, stirring well to coat the rice with oil and toasting it for about 1-2 minutes.

        Deglaze with Wine: If using, pour in the white wine and cook until it's mostly evaporated, stirring continuously.

          Add Broth Gradually: Start adding the warm chicken broth, one ladle at a time, to the rice mixture. Stir frequently and wait until most of the liquid is absorbed before adding more broth. This should take about 15-20 minutes.

            Incorporate Chicken: Once the rice is creamy and cooked al dente, stir in the shredded chicken, butter, and grated Parmesan cheese. Mix until everything is well combined and creamy. Season with salt and pepper to taste.

              Garnish and Serve: Remove from heat, stir in the chopped parsley, and let the risotto sit for a minute. Serve warm, garnished with extra Parmesan and parsley, if desired.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings