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Mushroom and Chicken Risotto Recipe
Sep 17, 2012 @ 3:30 PM
Posted by
Daily Value: 37%
Servings: 3
Balanced
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 736Daily Value: 37%
Servings: 3
Balanced
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 21g | 32% |
| Saturated | 5g | 23% |
| Trans | 0g | 0% |
| Carbs | 107g | 36% |
| Fiber | 5g | 18% |
| Sugars | 9g | 0% |
| Protein | 29g | 57% |
| Cholesterol | 45mg | 15% |
| Sodium | 1172mg | 49% |
| Calcium | 81mg | 8% |
| Magnesium | 89mg | 22% |
| Potassium | 910mg | 26% |
| Iron | 4mg | 20% |
| Zinc | 3mg | 22% |
| Vitamin A | 475IU | 9% |
| Vitamin C | 28mg | 46% |
| Thiamin (B1) | 0mg | 27% |
| Riboflavin (B2) | 1mg | 33% |
| Niacin (B3) | 13mg | 64% |
| Vitamin B6 | 1mg | 42% |
| Folic Acid (B9) | 79µg | 20% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 22µg | 28% |
| Fatty acids, total monounsaturated | 12g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 4 cups chicken stock or vegetable stock
- 2 tablespoons olive oil, plus more for serving
- 1 small yellow onion, minced
- 1 bulb green garlic or 2-3 cloves garlic, minced
- 1/4 pound oyster mushrooms
- 1 1/2 cups risotto rice
- 1 cup green peas
- 1 cup poached, shredded chicken
- Kosher salt and black pepper, to taste
DIRECTIONS
In a medium-sized pot, bring the stock to a boil over high heat and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the onion, stir, and cook over low heat until softened, about 5 minutes. Add the garlic, stir, and cook for 2 minutes. Stir in the oyster mushrooms, and cook for 2 minutes. Pour the mixture into a bowl and set aside.
To the same pan, add the rice and stir for 1 minute over low heat. Add 1 cup of the stock. Stir to mix well. Cook until slightly reduced, about 8-11 minutes, stirring occasionally. Repeat the process with the remaining stock. The mixture will become creamier after each addition of stock. Continue to stir occasionally.
After the last addition of stock, the mixture will be creamy. Add the peas and chicken, stir and gently warm for a couple of minutes. Stir in the mushroom mixture and warm for a couple of minutes. Season with salt and pepper, to taste. Remove from the heat. Drizzle a little olive oil on top.
