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Very earthy risotto. I had to downsize this to 2 servings because DH doesn't care for risotto. I wish I had a small Dutch oven, I used a heavy saucepan. One thing I learned: if downsizing, don't cut the oil back proportionately. I used chicken tenders which were easy to cut in 1" cubes and fresh shiitake mushrooms. It would help if the ingredients were listed in order of use; I annotated the directions with the amounts so I could keep track. Made for Spring 2014 Pick A Chef.

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KateL May 09, 2014

Love this! Easy and so delicious. I also sauted some asparagus with the mushrooms and added that in for a bit of color. Thanks for sharing!

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m.lowenberg March 23, 2011

Delicious and oh so easy. This was my first attempt at risotto and it turned out great. I used boneless skinless chicken thighs because thats what my hubby likes and used an italian three cheese blend. Served with a salad and homemade breadsticks and the family gobbled it up. Next time I may throw in a few fresh herbs for some color. Great comfort food. Thanks for sharing SoChic.

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RayMakMama February 18, 2009
Mushroom Chicken Risotto