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Chicken Mushroom Risotto

Sharon Chen
  • 40 minutes
  • Serves 3 to 4

INGREDIENTS

1 cup

Chicken, cooked

8 oz

Brussels sprouts, frozen

1/2 cup

Carrots

2

Garlic cloves

6 oz

Mushrooms

1

Onion, small

1/4 cup

Parsley, fresh

1/2 tsp

Thyme, dried

3 cups

Chicken broth

1 cup

Arborio rice

1

Black pepper, Freshly ground

1

Sea salt

3 tbsp

Olive oil

1/2 cup

Parmesan cheese

1/2 cup

White wine