Woodland Chicken Risotto

• 2 boneless, skinless chicken breasts, cut into ½ inch pieces
• 2 tbsp butter
• ½ lb mushrooms, thinly sliced
• 1 tsp salt
• ¼ tsp fresh ground pepper
• 5 ½ cups low sodium chicken broth or stock
• 1 tsp cooking oil
• ½ cup onion, chopped
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated parmesan cheese, plus more for serving
• 2 tbsp fresh parsley, chopped (optional)

1. Heat butter in large pot. Add mushrooms and saute gently, until mushrooms are lightly browned.
2. Add chicken, salt, and pepper, and cook until the chicken is only just done (about 3 minutes). Remove from pan and set aside.
3. Bring broth to a simmer in a saucepan.
4. Heat oil over medium heat in the large pot. Add onions and saute until translucent. Add rice and stir, cooking for about 3 minutes.
5. Add wine and stir, cooking until all of the wine has been absorbed by the rice. 
6. Add about ¾ cup of the simmering broth and cook until it is absorbed. Continue cooking rice and adding the broth ½ cup at a time, allowing the broth to be absorbed each time before adding more. Cook until the rice is tender (about 25 minutes total).
7. Add chicken/mushroom mixture, parsley, and Parmesan cheese. Heat gently and serve with additional Parmesan on top.