Roasted Chicken and Portobello Risotto

Yield: (serving size: 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 25%
  • Fat: 9.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 20g
  • Carbohydrate: 42g
  • Fiber: 2.5g
  • Cholesterol: 47mg
  • Iron: 1.8mg
  • Sodium: 795mg
  • Calcium: 148mg

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

Preparation

  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.
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