Mushroom and chicken risotto

Ingredients for 4 servings:

• 300 g risotto rice
• 300 g mushrooms
• 2 tbsp oil
• ½ liter vegetable broth
• ¼ liter white wine
• 150 g Parmesan
• 2 tbsp butter
• 1 bunch parsley, small, or basil
• salt and pepper
• 1 large onion(s)
• 1 clove(s) garlic
• 250 g chicken breast fillet(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Finely chop the mushrooms. Peel and finely dice the onion and garlic. Cut the chicken into small, bite-sized pieces. Season well with salt and pepper, if desired. Set aside. Heat the oil in a pan. Sauté the mushrooms thoroughly. Season with salt and pepper, remove, and set aside. Heat the oil in the frying fat again. Sauté the onion and garlic. Add the rice and sauté, then slowly add the vegetable stock and white wine. Add the next portion of liquid only once the rice has almost completely absorbed it. Stir occasionally. The risotto should cook for about 30 minutes. Add the mushrooms towards the end of the cooking time. During cooking, wash the parsley and shake dry. Set aside a few leaves for garnish and finely chop the rest. Grate the Parmesan cheese if purchased in chunks. Set aside a little for garnish. Stir the cheese, butter, and parsley into the risotto and let it simmer for a moment. Now add the chicken and let it simmer for a moment. Season the risotto to taste, serve, and garnish with parsley and Parmesan cheese. Basil is also a wonderful alternative to parsley. Here, however, the basil is added to the risotto at the very end, leaving a few leaves for garnish.