Chicken and Mushroom Parmesan Risotto

2013-07-08 19.29.20This was on my WIAW post yesterday and I loved it so much I had to share the recipe with you all!


1 tbsp olive oil

1 small onion

1 2/3 cup chicken broth

2/3 cups of water

3/4-1 lb chicken breast

1/2 cup mushrooms

Crushed Garlic (to taste)

2/3 cup Arborio Rice

1/3 cup white wine (I used Chardonnay)

1/4 cup fresh parmesan

2 cups spinach

Parsley flakes (a few shakes)

Red Pepper flakes (to taste)

salt and pepper to taste


1.  In large skillet, place 1/2 tbsp olive oil and onions and allow chopped onions to carmelize.

2.  While these are carmelizing, bring chicken broth and water to boil in a sauce pan.

3.  Chop chicken into small pieces and add to boiling broth, reduce heat to medium.

4.  Once onions are carmelized, put these in a bowl to the side.

5.  In onion pan, add 1/2 tbsp olive oil, garlic and Arborio rice to pan and stir constantly for ~2 minutes.

6.  Add wine to rice and stir for 30 seconds.

7.  Remove chicken from broth and place with onions to the side.

8.  With measuring cup, remove 1 2/3 cup of the broth from the sauce pan and add to the skillet with the rice.  Stir, reduce heat and cover.  Stir this occasionally for 20-25 minutes until rice is soft.

9.  While rice is cooking, add mushrooms to remaining broth and allow to cook.

10.  Once rice is cooked, add 1/4 cup of broth to skillet with parmesan cheese.

11.  Add chicken, mushrooms, parsley, red pepper flakes and spinach to skillet.

12.  Stir occasionally and cook until spinach is wilted sufficiently (~5 minutes).

3 servings; 357 calories, 9g fat, 30g protein