Baked Chicken & Mushroom Risotto

By Mary-2

Ingredients

• 3 Boneless chicken breasts cut into strips
• 8 oz mushrooms sliced
• 1 Tbl plus 1 tsp olive oil, divided
• 1 Tbl Butter
• 1 medium onion
• 2 gloves garlic
• 1 1/2 C arborio rice
• 3 cans chicken broth warmed (14 1/2 oz cans)
• 2 Tbl fresh thyme leaves
• 2/3 C fresch parm
• 1/2 C frozen peas (optional)

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

preheat oven to 350 degrees

heat 1 Tble olive oil in skillet over high heat until hot. Add chicken strips, cook and stir 2 minutes. Add mushrooms cook and stir 2 minutes. Remove chicken and mushrooms from skillet, leaving juices in skillet - set aside.

Heat remaining tsp of olive oil and butter in skillet over medium heat until hot. Add onion and garlic. Cook 2-3 minutes or until onion is tender. Add rice; cook and stir 5 minutes. Slowly add warm chicken broth to rice mixture, stir. Return chicken and mushrooms to skillet stir in thyme; cover with lid.

Bake covered 18 - 20 minutes or until rice is tender (there will be a lot of unabsorbed liquid in skillet. remove from oven; stir in parmesan cheese and pease. Vover; let stand 15 minutes or until broth is obsorbed . Stir well before serving. Top will additional parmesan cheese