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To create a deeply flavorful risotto, the chicken must be cooked to perfection. Start with boneless, skinless chicken thighs or breasts for tenderness. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper to enhance its natural flavors.

Creamy Mushroom and Chicken Risotto in 30 Minutes

Indulge in the comforting flavors of Creamy Mushroom and Chicken Risotto, a classic Italian dish that elevates any meal. This recipe combines tender chicken, earthy mushrooms, and rich cream for a satisfyingly creamy texture. Learn the secrets to achieving the perfect risotto with quality ingredients and gradual cooking. Perfect for weeknight dinners or special occasions, this dish is sure to impress family and friends alike. Enjoy the culinary journey that brings warmth and indulgence to your table!
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Ingredients
  

1 cup Arborio rice

2 cups low-sodium chicken broth

1 cup sliced mushrooms (cremini or button)

1 chicken breast (about 6 oz), diced

1 small onion, finely chopped

2 cloves garlic, minced

½ cup Parmesan cheese, grated

½ cup heavy cream

2 tablespoons olive oil

1 tablespoon butter

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Broth: In a small saucepan, heat the chicken broth over medium-low heat. Keep it warm, but do not boil.

    Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast, season with salt and pepper, and sauté for about 5 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and cook until it is translucent, about 2-3 minutes. Add the minced garlic and sliced mushrooms, and cook for an additional 3-4 minutes until the mushrooms are tender.

        Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat the grains with the oil and butter, cook for about 2 minutes until the rice is slightly translucent.

          Add Broth Gradually: Pour in ½ cup of the warm chicken broth and stir continuously until the liquid is mostly absorbed. Repeat this process, adding the broth one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more broth. This should take about 15 minutes, until the rice is creamy and al dente.

            Combine Ingredients: Once the rice is cooked, return the sautéed chicken to the skillet. Add the heavy cream and grated Parmesan cheese, stirring until the cheese has melted and everything is well combined. Season with additional salt and pepper to taste.

              Serve: Remove from heat, ladle the risotto into bowls, and garnish with freshly chopped parsley for a burst of color and freshness.

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