Risotto with chicken & mushrooms

Directions

Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

1. Heat the oil in a large nonstick saucepan over moderate heat. Add the chicken and cook for 5 minutes. Transfer the chicken to a plate and put aside.
2. Add the onion to the saucepan and cook for 5 minutes. Add the shiitake mushrooms and cook for 5 minutes. Add the button mushrooms and cook for 4 minutes.
3. Add the rice, stir to coat, then add the wine. Cook until the wine has been absorbed, about 4 minutes. Add 1 cup stock to the rice along with a pinch of salt and cook, stirring, for 10 minutes or until the liquid has been absorbed. Add 1 cup stock and cook, stirring, for 10 minutes or until the liquid has been absorbed. Repeat with the last cup of stock.
4. Return the chicken to the pan, and cook for 2 minutes or until the rice is creamy but not mushy and the chicken is cooked. Stir in the Parmesan and top with a grinding of pepper.

Did you know?

*Chicken is almost always a good menu choice, but beware of what fast-food restaurants do to it. Most commercially crumbed chicken nuggets have more than 17 grams of fat per serving.
*Chicken is rich in niacin, which may play a role in cancer protection. Laboratory experiments suggest that niacin may help prevent certain precancerous changes at the cellular level.