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- Chicken Mushroom Risotto
Ingredients
- 2 Cups Arborio rice 
- 1 Cup Chicken breasts cut into cubes 
- ¼ Cup American Garden Mushroom Slices 
- 2 Tbsp. Butter 
- ½ Cup Onions, chopped 
- 2 Cloves Garlic, chopped 
- ½ Cup Cooking Cream 
- ¼ Cup Parsley, chopped 
- 4 Cups Chicken Stock 
- ½ Cup Parmesan cheese 
- Salt-to-taste 
- Pepper-to-taste 
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Preparation
- Heat butter in a pot; sauté onions and garlic until translucent. 
- Add mushrooms and chicken and sauté for 2 minutes. 
- Add the rice and stir for about two minutes. 
- Pour chicken stock and stir frequently on low heat for 15 minutes. 
- Add grated parmesan cheese, parsley and cream and stir through. Finish with salt and pepper. 
- Serve immediately. 








