Roasted Chicken and Portobello Risotto

Ingredients

• 1.5 cups arborio uncooked
• 2  bacon thin
• 0.3 teaspoon pepper black
• 4 teaspoons butter divided
• 29 ounce less-sodium chicken broth fat-free canned
• 6 tablespoons parsley fresh divided chopped
• 2 ounces parmesan cheese fresh grated
• 0.5 cup wine dry white
• 6 ounces portobello mushroom caps coarsely chopped
• 0.5 teaspoon salt divided
• 0.3 cup shallots minced
• 8 ounces meat from a rotisserie chicken shredded cooked

Equipment

• frying pan
• sauce pan

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan; crumble.
3. Add 1 teaspoon butter and mushrooms to drippings in pan; saut 5 minutes.
4. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.
5. Melt the remaining 3 teaspoons butter in a large saucepan over medium heat.
6. Add shallots; cook 3 minutes.
7. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
8. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total).
9. Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper.
10. Sprinkle with bacon and the remaining 2 tablespoons parsley.