Mushroom and Chicken Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• White wine - 1/2 cup
• Chicken broth - 4 cups
• Arborio rice - 1 1/2 cups
• Mushrooms - 8 oz, sliced
• Chicken breast - 2, boneless and skinless, cut into small pieces

Instructions

1. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the chicken pieces and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Add the Arborio rice to the skillet and stir to coat it with the oil and butter.
6. Pour in the white wine and cook until it is absorbed by the rice.
7. Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
8. Continue adding the broth and stirring until the rice is creamy and al dente, about 20 minutes.
9. Stir in the cooked chicken pieces and grated Parmesan cheese. Season with salt and pepper to taste.
10. Remove from heat and let the risotto rest for a few minutes.
11. Serve the mushroom and chicken risotto hot, garnished with fresh chopped parsley.