Roasted Chicken & Portobello Risotto

What You'll Need

• 4 tsp butter
• 2 bacon slices
• 3 cups Portobello Mushrooms, chopped
• 1/2 tsp salt
• 1 1/2 cups cooked chicken, shredded
• 6 tbsp Parsley, chopped
• 1/4 cup shallots, minced
• 1 1/2 cup Arborio
• 1/2 cup dry white wine
• 2 cans chicken broth (14-oz each)
• 1/4 tsp pepper
• 1/2 cup Parmesan cheese, grated

What To Do

1. Cook the bacon in a skillet until crispy, then remove and crumble into a small bowl.
2. To the bacon drippings in your pan add 1 tsp of butter and the chopped mushrooms and saute for 5 minutes.
3. Sprinkle into skillet 1/ 4 tsp salt and stir in your shredded chicken and 4 tbsp of Parsley and set aside.
4. In a large skillet melt 3 tsp of butter, adding shallots and cooking for 3 minutes.
5. To shallots add your rice, cooking for 1 minute and stirring constantly.
6. Stir wine into rice and cook until nearly all of the liquid is absorbed, then add chicken broth 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next.
7. Remove your skillet from the heat and stir in the mushroom mixture, cheese, 1/4 tsp salt and your pepper.
8. Sprinkle the dish with your reserved bacon crumbles and 2 tbsp Parsley.

Dish Info

This recipe serves 6, depending on your appetite. A cooked Rotisserie chicken from the grocery store is a great time saver for this dish! It also stores and re-heats well for left-overs.