Shelly's Recipe

ROASTED CHICKEN AND PORTOBELLO RISOTTO

Category: Rice/Risotto

2 bacon slices, cut crosswise into thin strips
4 teaspoons butter, divided
3 cups coarsely chopped portobello mushroom caps (about 6 ounces)
1/2 teaspoon salt, divided
1 1/2 cups shredded cooked chicken (about 8 ounces)
6 tablespoons chopped fresh parsley, divided
1/4 cup minced shallots
1 1/2 cups uncooked Arborio or other short-grain rice
1/2 cup pinot grigio or other dry white wine
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon black pepper
Preparation
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.

Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.