Chicken Mushroom And Rosemary Risotto Recipe

Recipe By Slurrp

This chicken mushroom and rosemary risotto is a comforting and flavorful dish that is perfect for a cozy dinner. The creamy risotto is infused with the earthy flavors of mushrooms and aromatic rosemary. The tender chicken adds protein and richness to the dish. Serve the risotto as a main course or as a side dish with roasted vegetables or a fresh salad.

4.3
29 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Chicken Mushroom And Rosemary Risotto
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ingredients serve

Ingredients for Chicken Mushroom And Rosemary Risotto Recipe

  • 0.38 pound Chicken Pieces
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Of Garlic, Minced
  • 2 ounce Mushrooms, Sliced
  • 1/4 cup Arborio Rice
  • 1 cup Chicken Broth
  • As required Salt And Pepper To Taste
  • 1/4 tablespoon Chopped Fresh Rosemary
  • 0.13 cup Grated Parmesan Cheese
  • as per your need Oil For Cooking

Directions: Chicken Mushroom And Rosemary Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat oil over medium heat. Add onions and garlic, and sauté until fragrant.
  • STEP 2.Add chicken pieces and cook until browned on all sides. Season with salt, pepper, and chopped rosemary.
  • STEP 3.Add mushrooms to the pan and cook until they release their moisture and become tender.
  • STEP 4.Stir in Arborio rice and cook for a minute, coating the grains with the oil and flavors.
  • STEP 5.Gradually add chicken broth, stirring constantly, until the rice is cooked al dente and the mixture is creamy.
  • STEP 6.Remove from heat and stir in grated Parmesan cheese. Let the risotto rest for a few minutes before serving.
  • STEP 7.Garnish with fresh rosemary and additional Parmesan cheese, if desired. Serve hot and enjoy!

Cooking Tips

  • Use Arborio rice or other short-grain rice for the best texture and creaminess.
  • Add a splash of white wine to the risotto after cooking the onions and garlic for extra flavor.
  • Stir the risotto constantly while adding the broth to ensure a creamy consistency.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto on the stovetop or in the microwave, adding a splash of broth or water to restore creaminess.
  • Garnish with fresh herbs, such as parsley or thyme, before serving to add a pop of color.
Nutrition
value
973
calories per serving
42 g Fat58 g Protein91 g Carbs8 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    58g
  • Carbs
    91g
  • Fiber
    8g

MacroNutrients

  • Carbs
    91g
  • Protein
    58g
  • Fiber
    8g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    268mg
  • Iron
    10mg
  • Vitamin A
    278mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    18mg
  • Vitamin B6
    1mg
  • Vitamin B9
    74mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    167mg
  • Manganese
    1mg
  • Phosphorus
    686mg
  • Selenium
    48mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp