Chicken and Mushroom Risotto

This creamy risotto has white wine and mushrooms.

2 Tbsp. olive oil
2 1/2 cups sliced mushrooms
2 chicken breasts, cut into 1/2-inch pieces
2 Tbsp. butter
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
5 1/2 cups low-sodium chicken broth
1 cup grated Parmesan cheese, divided
2 Tbsp. chopped fresh parsley
1/4 cup cream

In a large pot heat mushrooms and chicken in olive oil until cooked through. Remove from pot. Using the same pot, add butter, onion and garlic. Sauté until onions are translucent. Add rice and stir for two minutes or until opaque. Add wine, salt and pepper and stir until wine has been absorbed into the rice. Add 1/2 cup of heated chicken stock and stir until absorbed. The rice and broth should bubble gently. Continue adding chicken stock 1/2 cup at a time, allowing rice to absorb. Cook rice until tender, about 25 to 30 minutes.

Just before the last batch of stock has been absorbed, add the chicken and mushroom mixture into the pot. Stir through. Add 1/2 cup of cheese, parsley and cream and stir through.

Remove from heat when all remaining stock has been absorbed and risotto mix is a thick creamy consistency.
Serve immediately with remaining cheese over top.