Chicken and mushroom risotto

This creamy risotto was the perfect meal on a cold Chicago day 🍚

Here’s what you need:

25 grams butter

1 chopped onion

2 chicken breasts, sliced into strips

300 grams Arborio rice

500 grams sliced mushrooms

1 liter chicken stock

1 tablespoon of Parmesan

Salt and pepper


Melt the butter and stir fry the onions on medium fire for about 3 minutes. Add the chicken strips and fry until cooked. Add the rice and mix for about 1 minute. Add the sliced mushrooms then start adding the chicken stock a bit at a time until it’s absorbed. Add salt and pepper and sprinkle with Parmesan to serve!

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