Mushroom and Chicken Risotto

Ingredients

• Arborio rice - 1 cup
• Chicken breast - 1 pound
• Mushrooms - 8 ounces sliced
• Chicken broth - 4 cups
• Onion - 1 medium chopped
• Garlic - 2 cloves minced
• Parmesan cheese - 1/2 cup grated
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Instructions

1. In a large skillet, heat olive oil and butter over medium heat.
2. Add chopped onion and garlic, sauté until translucent.
3. Add sliced mushrooms and cook until soft.
4. Stir in the Arborio rice and cook for 1-2 minutes.
5. Add chicken broth, one cup at a time, stirring frequently until absorbed.
6. In a separate pan, cook the chicken breast until fully cooked, then chop into pieces.
7. Once the rice is creamy and al dente, stir in the cooked chicken and Parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with additional Parmesan if desired.