Baked Risotto With Portobello Mushrooms Recipe

Ingredients For Baked Risotto With Portobello Mushrooms Recipe

• Nonstick cooking spray
• 2 teaspoon Olive oil
• 6 ounce Fresh portobello mushroom caps, halved and sliced
• 0.5 cup Chopped onion
• 1 Cloves garlic, minced
• 14.5 ounce 2 cans reduced sodium chicken broth
• 1 cup Water
• 1.5 cup Uncooked arborio rice
• 0.5 teaspoon Freshly ground black pepper
• 1.5 cup Chopped cooked chicken breast
• 0.5 cup Grated parmesan cheese
• 2 tablespoon Snipped fresh italian parsley