Chicken & Mushroom Risotto
A delicious and elegant meal or side dish.
  • 2cups chicken stock
  • 3/4cup Arborio ricerisotto
  • 4tbsp MTOO Wild Mushroom and Sage Olive Oil
  • 1/4cup chopped onion
  • 1cup rough chopped asparagus
  • 2cups rough chopped mushrooms
  • 1/2lb chickendiced
  • cup ½grated parmesan cheese
  • 2-3tbsp MTOO Sicilian Lemon Balsamic Vinegar
  • Salt and pepper to taste
  1. Marinate chicken in a mix of the Mushroom Sage Olive Oil and Lemon Balsamic with salt and pepper. Set aside.
  2. In a saucepan, heat the chicken broth. In a saute pan, heat 1 tbsp olive oil and add the onion. Cook for 3 minutes until translucent, add the chicken and cook for two minutes on each side. Add asparagus and saute for 2-3 minutes. Add the mushrooms and a splash of lemon balsamic. Salt and pepper the mixture to taste. Remove from pan and set aside.
  3. In the saute pan, add 1 more tablespoon of olive oil. Add the risotto and toss to coat. Start adding the broth one ladleful at a time, adding more as it absorbs. This process should take about 20 minutes. Once all the liquid is added, add another tablespoon of Lemon Balsamic and the parmesan cheese. Add back in the chicken and mushroom mix and let cook at a low heat for 5-10 minutes. Salt and pepper to taste