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Roasted Chicken and Portobello Risotto

Yield

(serving size: 1 cup)

Ingredients

  • 2 bacon slices, cut crosswise into thin strips
  • 4 teaspoons butter, divided
  • 3 cups coarsely chopped portobello mushroom caps (about 6 ounces)
  • 1/2 teaspoon salt, divided
  • 1 1/2 cups shredded cooked chicken (about 8 ounces)
  • 6 tablespoons chopped fresh parsley, divided
  • 1/4 cup minced shallots
  • 1 1/2 cups uncooked Arborio or other short-grain rice
  • 1/2 cup pinot grigio or other dry white wine
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 341
  • caloriesfromfat 25 %
  • fat 9.4 g
  • satfat 4.4 g
  • monofat 3.2 g
  • polyfat 1.1 g
  • protein 20 g
  • carbohydrate 42 g
  • fiber 2.5 g
  • cholesterol 47 mg
  • iron 1.8 mg
  • sodium 795 mg
  • calcium 148 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.

  2. Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.