Ingredients:

  • 6 cups Chicken Broth (low sodium preferred)
  • 1 sprig Fresh Thyme (optional)
  • 2 tablespoons Olive Oil
  • 1 pound Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 teaspoon Salt, plus more to taste
  • ½ teaspoon Black Pepper, plus more to taste
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 pound Cremini Mushrooms, sliced
  • 1 ½ cups Arborio Rice
  • ½ cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
  • ½ cup Grated Parmesan Cheese, plus more for serving
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons chopped Fresh Parsley, for garnish

Instructions:

  1. In a pot, heat the chicken broth with thyme (if using) over low heat. Keep warm.
  2. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Cook until browned and cooked through. Remove chicken from skillet and set aside.
  3. In the same skillet, add onion and cook until softened. Add garlic and cook until fragrant. Add mushrooms and cook until softened and browned.
  4. Add Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes until the edges of the rice become translucent.
  5. Pour in the white wine and stir until absorbed.
  6. Ladle in about 1 cup of warm broth and stir constantly until absorbed. Repeat, adding broth one cup at a time, stirring until absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
  7. Gently stir the cooked chicken back into the risotto during the last 5 minutes of cooking.
  8. Stir in Parmesan cheese and butter. Season with salt and pepper to taste. Garnish with fresh parsley. Serve immediately with extra Parmesan cheese.