Chicken and Mushroom Risotto

Ingredients
2 boneless, skinless chicken breasts cut into small cubes
1 tbsp olive oil
1 large shallot or small white onion, chopped and divided in half
2 cloves garlic, minced
8 ounces of mushrooms, chopped (I like to use portobellos)
1 cup Arborio rice (you'll find with the Italian foods)
3 cups chicken broth (approximately)
1/2 cup white wine (can substitute with more chicken broth)
1/3 cup grated parmesan or romano cheese
Salt and pepper to taste



Directions
Cut the chicken crosswise into one-fourth-inch slices, then into one-half-inch-wide strips. Season with the salt and black pepper.

Heat the olive oil in a large, heavy pot over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring occasionally, until slightly soft, about 4 minutes. Add the mushrooms, garlic, and rice, and stir for 2 minutes, then add the chicken broth and bring to a boil. Reduce the heat to medium and stir constantly until the mixture is creamy and bubbly and the rice is tender, 15 to 18 minutes.

Add the cheese and stir until the cheese melts. Serve hot.

Nutritional Info
• Servings Per Recipe: 3
• Amount Per Serving:
• Calories: 417.4
• Total Fat: 9.5 g
• Cholesterol: 74.4 mg
• Sodium: 773.4 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 0.8 g
• Protein: 32.7 g