Roasted Chicken and Portobello Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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