Mushroom and Chicken Risotto

Name: Mushroom and Chicken Risotto
Ingredients: 2 tablespoons butter; 1/2 pound mushrooms, cut into thin slices; 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces; 1 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed; 1 tablespoon cooking oil; 1/2 cup chopped onion; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 1/2 cup grated parmesan cheese, plus more for serving; 2 tablespoons chopped fresh parsley

Mushroom and Chicken Risotto was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/mushroom-and-chicken-risotto-recipe-2637.aspx" target="_blank">www.cooking.com.</a>

"If you're using canned chicken broth to make risotto, be sure it's low-sodium. The broth reduces at the same time that it's cooking into the rice, and regular canned broth would become much too salty...."

INGREDIENTS

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2 tablespoons butter

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1/2 pound mushrooms, cut into thin slices

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2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces

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1 teaspoon salt

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1/4 teaspoon fresh-ground black pepper

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5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed

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1 tablespoon cooking oil

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1/2 cup chopped onion

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1 1/2 cups arborio rice

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1/2 cup dry white wine

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1/2 cup grated parmesan cheese, plus more for serving

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2 tablespoons chopped fresh parsley

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