Creamy Chick'n & Mushroom Risotto
Recipe:
Creamy Chick'n & Mushroom Risotto
Serves: 6 people
Prep Time: 10 min
Cooking: 40 min
Recipe By: Elizabeth Varga
Ingredients
1 packages Abbot’s Chopped Chick’n
2 tablespoons olive oil, divided
6 cups vegetable broth
2 shallots, sliced
4 cloves garlic, minced
1/2 cup dry white wine (pinot grigio or sauvignon blanc)
1 1/2 cups arborio rice
16 ounces cremini or shiitake mushrooms, sliced
1 tablespoon thyme + extra sprigs to garnish
Salt and pepper, to taste
Description
Fresh thyme and white wine flavor this earthy, creamy mushroom and plant-rich Chick’n risotto. It’s a restaurant-worthy meal, crafted in the comfort of your home.
Method
Cook the Chick’n according to the package instructions. Set aside.
In a medium skillet over medium heat, use 1 tablespoon of the olive oil to saute the mushrooms and thyme. Cook for about 5 minutes, until the mushrooms are soft. Set aside.
In a small pot, heat the vegetable broth on low. Keep warm throughout the process.
Heat the remaining olive oil in a pot over medium heat. Add the shallots and garlic and cook for 2-3 minutes.
Add the rice, stirring to coat, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup of broth to the rice and stir slowly but continously until the broth is absorbed. Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove the rice from heat, and stir in mushrooms and chick’n. Taste and season with salt and pepper. Garnish with thyme.