Can I use brown rice instead of Arborio?

Oh honey, I wish Arborio rice is the magic behind that creamy texture - its high starch content releases slowly during cooking. Brown rice just won't give you the same results. If you must swap, try carnaroli rice (another risotto variety), but Arborio's your best bet for that perfect weeknight comfort food.

Is the white wine really necessary?

Not at all, The wine adds lovely acidity, but I've made this healthy dinner recipe without it plenty of times. Just replace it with extra broth and maybe a squeeze of lemon at the end. The creamy risotto will still taste amazing.

Can I make this vegetarian?

Absolutely, Swap the chicken broth for vegetable broth and double up on mushrooms or add some diced zucchini. You'll still get that same satisfying texture - my vegetarian friends go crazy for this version.

Why does my risotto turn out gluey?

Ah, the dreaded over-stir You want frequent stirring, not constant motion. Also, make sure your broth is warm when adding it - cold liquid shocks the rice. And don't skip that final rest off the heat - those 2 minutes make all the difference.

35-Minute Lighter Chicken and Mushroom Risotto You'll Crave -

Name: 35-Minute Lighter Chicken and Mushroom Risotto You'll Crave
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 boneless, skinless chicken breasts (diced); 1 cup mushrooms (sliced); 4 cups low-sodium chicken broth (warm); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 tbsp olive oil; 1/4 cup white wine (optional); 1/4 cup grated Parmesan cheese; Salt and pepper to taste; 1 tsp fresh thyme (chopped)

35-Minute Lighter Chicken and Mushroom Risotto You’ll Crave

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A lighter version of classic chicken and mushroom risotto, perfect for a healthy yet comforting weeknight dinner.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Low Calorie

Ingredients

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1 cup Arborio rice
2 boneless, skinless chicken breasts (diced)
1 cup mushrooms (sliced)
4 cups low-sodium chicken broth (warm)
1 small onion (finely chopped)
2 cloves garlic (minced)
1 tbsp olive oil
1/4 cup white wine (optional)
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tsp fresh thyme (chopped)

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Instructions

Heat olive oil in a large pan over medium heat. Add diced chicken and cook until browned. Remove and set aside.
In the same pan, sauté onions and garlic until soft. Add mushrooms and cook for 3-4 minutes.
Stir in Arborio rice and toast for 1 minute. Pour in white wine (if using) and cook until absorbed.
Gradually add warm chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.
When rice is creamy and tender (about 18-20 minutes), return chicken to the pan. Stir in Parmesan, thyme, salt, and pepper.
Serve immediately.

Notes

Use vegetable broth for a vegetarian version.
Leftovers can be stored in the fridge for up to 2 days.
Add a splash of broth when reheating to restore creaminess.

Find it online: https://recipeszest.com/lighter-chicken-and-mushroom-risotto-recipe/