Creamy Chicken Risotto - Rachael Ray Every Day

Creamy Chicken Risotto

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Creamy Chicken Risotto

Recipe by Marge Perry and David Bonom

  • 4Servings

Ingredients

  • 12 oz. sliced mushrooms
  • 1 shallot, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp. olive oil
  • 1 1/4 cups Arborio rice
  • 1/3 cup white wine
  • 5 cups chicken stock, warmed
  • 1 3/4 cups diced Roasted Garlic-Lemon Chicken, thawed
  • 3 cups baby arugula
  • 1/2 cup grated Parmesan

Preparation

In large skillet, cook first 4 ingredients over medium, stirring often, until soft, about 2 minutes. Stir in rice, then wine. Cook, stirring and adding stock 1/2 cup at a time and letting liquid absorb between additions, until rice is tender, about 18 minutes. Add chicken, arugula and cheese; season.