Cubed Chicken and Mushrooms with Parmesan Risotto

Cubed Chicken and Mushrooms with Parmesan Risotto

 

Prep time: 10 Min

Cook time: 30 Min

Total time: 40 Min

 

 

Ingredients

 

• 1 lb. chicken, cubed
• 8 oz Cremini mushrooms, chopped
• 2 tsp garlic, minced
• 1/2 cup water
• 2 tbsp flour
• 3/4 cup risotto (arborio rice)
• 3-4 cups chicken broth
• 1/2-3/4 cup white wine
• 1/4 cup parmesan cheese
• 1 shallot, diced small
• 1 tbsp of butter

 

Instructions

 

1. Begin cooking the risotto. To a saucepan, add the butter, melt, then add the diced shallot. Cook for about 3-4 minutes, then add the rinsed rice, and add a tsp of salt. Cook for 3-5 minutes until slightly toasted. Add the white wine and bring the heat to a small simmer. When the liquid has absorbed, add another 1/2 cup or so of chicken broth and stir, and allow the liquid to cook off, stirring often. As soon as the liquid is absorbed, add more broth, two more times. Taste towards the end of cooking and adjust seasonings. When finished (the total time is 4 times you will add broth) check for tenderness, adding more broth IF needed. When finished, add the parmesan cheese, stir and turn of the heat and put on a lid.
2. In a 10" skillet, heat some olive oil, add the cubed chicken, sprinkle with salt, pepper and start sautéing. When the chicken has started to cook off some of its water, add the mushrooms, and continue cooking until the chicken and mushrooms have cooked off all the water and are beginning to sizzle.
3. In a small jar, (I used a mason jar) add 1/4-1/3 cup water and the flour. Put the lid on and shake vigorously. This should be enough to remove any lumps in the flour. Add to the chicken skillet and cook for 3-5 minutes until thickened and coats the chicken.

 

 

 

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Notes:

Sep 23, 2023

 

 

All Photographs Copyright Tink's Kitchen and JSGrey