Tuscan Chicken and Mushroom Risotto
This luscious Tuscan Chicken and Mushroom Risotto is a twist on the classic Italian dish. It's perfect for those seeking comfort food with an elegant touch. Combining succulent chicken, earthy mushrooms, and the nuttiness of pecorino romano cheese, this dish is sure to be a family favorite. Infused with a hint of rosemary and tomato paste for depth, and finished with crispy pancetta bits, each bite is a savory delight. Ideal for a cozy dinner at home or an impressive meal for guests, this risotto offers a delightful mix of flavors and textures.
4
Servings
525
Calories
16
Ingredients
Ingredients
Dry red wine or organic low sodium chicken broth
3 cups (Simmered)
Beef broth or organic low sodium chicken broth
3 cups (Simmered)
Extra virgin olive oil
3 tablespoons (Divided use)
Pancetta or turkey bacon
1/4 lb (Chopped and crisped)
Portabella or button mushrooms
1 cup (Finely chopped)
Large onion
1 (Chopped)
Garlic cloves
4 (Finely chopped)
Crushed red pepper flakes
2 pinches (None)
Arborio rice
1 1/2 cups (Uncooked)
Fresh rosemary
2 tablespoons (Finely chopped)
Tomato paste
2 tablespoons (None)
Salt
To taste (None)
Fresh ground black pepper
To taste (None)
Boneless chicken thighs or breast
1 lb (Cut into bite-sized pieces)
Freshly grated pecorino romano cheese
1/2 cup (Plus extra for garnish)
Green peas
1/4-1/2 cup (Optional)
Instructions
1
Bring the wine or chicken broth and beef broth to a simmer in a medium saucepan, then lower the heat to keep warm.
2
Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat.
3
Add the pancetta or turkey bacon, and cook until crispy, about 7-8 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
4
In the same skillet, add the remaining olive oil, mushrooms, onion, garlic, and red pepper flakes, cooking for about 2 minutes.
5
Stir in the rice, ensuring it's well-coated with oil and slightly toasted, about 2 minutes more.
6
Mix in the rosemary and tomato paste, and season with salt and pepper, cooking for another minute.
7
Reduce the heat to medium. Incorporate the warm broth mixture gradually, one ladle at a time, stirring frequently until absorbed.
8
About 7 minutes in, add the chicken and some more broth, continuing to stir as you gradually add the broth.
9
Once the rice is al dente, after about 22 minutes, stir in the cheese and optional peas, then adjust seasonings.
10
Serve in shallow bowls, garnished with the reserved pancetta bits and additional cheese.
11
Pair with Chianti and a side of crusty warm bread for an authentic experience.
Nutrition Information
23.75g
Fat
47.5g
Carbs
23.75g
Protein
2g
Fiber
800mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Tuscan Chicken and Mushroom Risotto?
Tuscan Chicken and Mushroom Risotto is a luscious twist on the classic Italian dish that combines succulent chicken, earthy mushrooms, and the nuttiness of pecorino romano cheese.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the primary ingredients in this risotto?
The main ingredients include Arborio rice, chicken (thighs or breast), mushrooms, pancetta, onion, garlic, and pecorino romano cheese.
Can I substitute the red wine in this recipe?
Yes, you can use organic low sodium chicken broth as a substitute for the dry red wine.
What kind of rice should I use for this dish?
Arborio rice is specifically required for this recipe to achieve the classic creamy risotto texture.
How many calories are in a serving of this risotto?
Each serving contains approximately 525 calories.
What is the total fat content per serving?
There are 23.75g of fat per serving.
How much protein is in this recipe?
This dish provides 23.75g of protein per serving.
What can I use if I don't have pancetta?
You can use turkey bacon as a substitute for pancetta.
What type of mushrooms work best?
Portabella or button mushrooms are recommended, finely chopped.
How much sodium is in this dish?
Each serving contains 800mg of sodium.
Is there a specific wine pairing suggested for this meal?
Yes, it is recommended to pair this risotto with a Chianti.
How long does the rice take to cook?
The rice takes approximately 22 minutes of gradual broth incorporation to reach an al dente texture.
When should I add the chicken to the risotto?
The chicken should be added about 7 minutes into the broth-adding process.
What is the carbohydrate count for this recipe?
There are 47.5g of carbohydrates per serving.
Do I need to cook the broth before adding it to the rice?
Yes, you should bring the wine or broth mixture to a simmer in a saucepan and keep it warm before starting the risotto.
Can I add extra vegetables to this recipe?
Yes, you can optionally stir in 1/4 to 1/2 cup of green peas at the end of the cooking process.
How much pecorino romano cheese is needed?
The recipe calls for 1/2 cup of freshly grated pecorino romano, plus extra for garnishing.
What herbs are used for seasoning?
Fresh rosemary is the primary herb used, providing an earthy depth to the dish.
How many garlic cloves are used?
The recipe requires 4 finely chopped garlic cloves.
What is the purpose of the tomato paste?
Tomato paste is added to provide a deeper level of flavor and color to the risotto.
Is this recipe spicy?
It has a slight kick due to the inclusion of 2 pinches of crushed red pepper flakes.
How do I prepare the pancetta?
The pancetta should be chopped and cooked in olive oil for 7-8 minutes until crispy, then set aside for garnishing.
What type of chicken is best for this recipe?
You can use either boneless chicken thighs or breasts, cut into bite-sized pieces.
Does this dish contain fiber?
Yes, there are 2g of fiber per serving.
What is the total preparation and cooking time for the rice section?
The rice process involves 2 minutes of toasting followed by approximately 22 minutes of liquid absorption.
Should the rice be rinsed before cooking?
No, the recipe specifies starting with uncooked Arborio rice to ensure the starches create a creamy sauce.
What should I serve as a side dish?
It is recommended to serve this with a side of warm crusty bread.
How much olive oil is required?
The recipe uses 3 tablespoons of extra virgin olive oil in total, divided for different cooking stages.
How do I finish the dish before serving?
Serve the risotto in shallow bowls garnished with reserved crispy pancetta bits and additional pecorino romano cheese.