Chicken and Wild Mushroom RisottoEn Español (Spanish Version)
14.5 gSaturated Fat3.5 gSodium
984 mgTotal Carbohydrate
45.5 gDietary Fiber2.5 gProtein
40 gServings2IngredientsMeasuresOlive oil2 + 2 teaspoonsShiitake or crimini mushrooms, cleaned and sliced4 ouncesBoneless, skinless chicken breast, cut into bite-size pieces½ poundReduced-sodium chicken stock, more if needed2 cupsSmall yellow onion, minced½Arborio rice½ cupDry white wine½ cupParmesan cheese, grated2 + 1 tablespoonsFreshly ground pepper to tasteFresh parsley, chopped1 tablespoonDirectionsHeat 2 teaspoons olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook, stirring frequently, for about 3 minutes. Add the chicken and cook another 4-5 minutes, until chicken is cooked through. Transfer mixture to a plate and cover loosely with aluminum foil.Heat stock in a medium saucepan over medium-high heat. Bring to a simmer and reduce heat to low.Add the remaining 2 teaspoons of olive oil to the large pot. Add onion and sauté, stirring frequently, for about 4-5 minutes. Add the rice and sauté for about 30 seconds. Add the wine and simmer, stirring continuously, until all the wine is absorbed. Add ½ cup of warmed stock, and cook, stirring frequently, until stock is absorbed.Continue cooking the rice, adding ½ cup stock at a time and stirring frequently, allowing almost all of the stock to evaporate before adding the next ½ cup. Continue cooking until all the stock is absorbed and rice is tender, about 20-25 minutes. (If necessary, add more stock.)Stir in the chicken, mushrooms, and 2 tablespoons of the Parmesan cheese. Season with freshly ground pepper to taste. Top with remaining tablespoon Parmesan cheese and the fresh, chopped parsley.
3 starches; 3 very lean meats; 1 lean meat substitute; 2 fats; 1 vegetable
Side Suggestions: Arugula, Pear, and Walnut Salad
Top 2 cups arugula salad with 1 sliced pear, and 2 tablespoons crushed walnuts. Drizzle with 1 tablespoon balsamic vinaigrette.