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Chicken and Wild Mushroom Risotto

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Nutrition Facts

Serving Size 1
Calories 518
Total Fat 14.5 g
Saturated Fat 3.5 g
Sodium 984 mg
Total Carbohydrate 45.5 g
Dietary Fiber 2.5 g
Protein 40 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 + 2 teaspoons
Shiitake or crimini mushrooms, cleaned and sliced 4 ounces
Boneless, skinless chicken breast, cut into bite-size pieces ½ pound
Reduced-sodium chicken stock, more if needed 2 cups
Small yellow onion, minced ½
Arborio rice ½ cup
Dry white wine ½ cup
Parmesan cheese, grated 2 + 1 tablespoons
Freshly ground pepper to taste
Fresh parsley, chopped 1 tablespoon

Directions

  1. Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook, stirring frequently, for about 3 minutes. Add the chicken and cook another 4-5 minutes, until chicken is cooked through. Transfer mixture to a plate and cover loosely with aluminum foil.
  2. Heat stock in a medium saucepan over medium-high heat. Bring to a simmer and reduce heat to low.
  3. Add the remaining 2 teaspoons of olive oil to the large pot. Add onion and sauté, stirring frequently, for about 4-5 minutes. Add the rice and sauté for about 30 seconds. Add the wine and simmer, stirring continuously, until all the wine is absorbed. Add ½ cup of warmed stock, and cook, stirring frequently, until stock is absorbed.
  4. Continue cooking the rice, adding ½ cup stock at a time and stirring frequently, allowing almost all of the stock to evaporate before adding the next ½ cup. Continue cooking until all the stock is absorbed and rice is tender, about 20-25 minutes. (If necessary, add more stock.)
  5. Stir in the chicken, mushrooms, and 2 tablespoons of the Parmesan cheese. Season with freshly ground pepper to taste. Top with remaining tablespoon Parmesan cheese and the fresh, chopped parsley.
  • Exchanges

    3 starches; 3 very lean meats; 1 lean meat substitute; 2 fats; 1 vegetable

  • Side Suggestions: Arugula, Pear, and Walnut Salad

    Top 2 cups arugula salad with 1 sliced pear, and 2 tablespoons crushed walnuts. Drizzle with 1 tablespoon balsamic vinaigrette.