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Photo: Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Active Time:1 hrTotal Time:1 hrServings:5Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hrServings:5
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr
Total Time:
Servings:5
Servings:
5
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(.5 ounce) packagedried shiitake mushrooms6cupslower-sodium chicken broth2tablespoonsextra-virgin olive oil, divided2(4 ounce)boneless, skinless chicken thighs, cut into 1-inch pieces1(8 ounce) packagecremini mushrooms, quartered2tablespoonsunsalted butter2smallshallots, chopped1 ½cupsarborio rice2teaspoonschopped fresh thyme leaves2teaspoonschopped fresh sage leaves½teaspoonsalt2teaspoonsgrated lemon zest2tablespoonsfresh lemon juice1cupPecorino Romano cheese, grated, divided
Cook Mode(Keep screen awake)
Ingredients
2(.5 ounce) packagedried shiitake mushrooms
6cupslower-sodium chicken broth
2tablespoonsextra-virgin olive oil, divided
2(4 ounce)boneless, skinless chicken thighs, cut into 1-inch pieces
1(8 ounce) packagecremini mushrooms, quartered
2tablespoonsunsalted butter
2smallshallots, chopped
1 ½cupsarborio rice
2teaspoonschopped fresh thyme leaves
2teaspoonschopped fresh sage leaves
½teaspoonsalt
2teaspoonsgrated lemon zest
2tablespoonsfresh lemon juice
1cupPecorino Romano cheese, grated, divided
DirectionsPlace dried shiitakes in a small bowl; cover with room-temperature water. Let stand at room temperature for 30 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanMeanwhile, add broth to a medium saucepan; bring to a simmer over medium heat. Reduce heat to low to maintain a gentle simmer.Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 6 minutes. Transfer to a plate. Do not wipe the pot clean.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanAdd the remaining 1 tablespoon oil to the drippings in the pot; heat over medium-high heat. Add creminis; cook, stirring often, until golden brown, about 5 minutes. Transfer to the plate with the chicken; cover to keep warm. Do not wipe the pot clean.Reserve 1/2 cup soaking liquid from the shiitakes; drain and rinse. (Make sure there is no grit in the liquid you reserve—strain the soaking liquid through a fine-mesh strainer, if necessary.) Pat the shiitakes dry. Remove and discard stems; chop the mushrooms.Add butter to the drippings in the pot; melt over medium heat. Add shallots; cook, stirring often, until translucent, about 6 minutes. Stir in rice, thyme, sage, salt and the chopped shiitakes; cook, stirring often, until the rice begins to turn opaque, about 2 minutes. Add lemon juice and the reserved 1/2 cup mushroom-soaking liquid; cook, stirring constantly to scrape browned bits from the bottom of the pot, until the liquid is absorbed, about 1 minute. Reduce heat to medium-low and add 1/2 cup of the simmering broth; cook, stirring often, until the liquid is absorbed. Continue to cook on medium-low heat, adding broth in 1/2-cup increments and stirring often after each addition, until most of the liquid is absorbed and the rice is tender, 25 to 30 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanStir in the reserved chicken, creminis and 3/4 cup cheese; cook, stirring often, until heated through, about 2 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanDivide the risotto among 4 bowls. Top with lemon zest and the remaining 1/4 cup cheese.Originally appeared: EatingWell.com, January 2023
Directions
Place dried shiitakes in a small bowl; cover with room-temperature water. Let stand at room temperature for 30 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanMeanwhile, add broth to a medium saucepan; bring to a simmer over medium heat. Reduce heat to low to maintain a gentle simmer.Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 6 minutes. Transfer to a plate. Do not wipe the pot clean.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanAdd the remaining 1 tablespoon oil to the drippings in the pot; heat over medium-high heat. Add creminis; cook, stirring often, until golden brown, about 5 minutes. Transfer to the plate with the chicken; cover to keep warm. Do not wipe the pot clean.Reserve 1/2 cup soaking liquid from the shiitakes; drain and rinse. (Make sure there is no grit in the liquid you reserve—strain the soaking liquid through a fine-mesh strainer, if necessary.) Pat the shiitakes dry. Remove and discard stems; chop the mushrooms.Add butter to the drippings in the pot; melt over medium heat. Add shallots; cook, stirring often, until translucent, about 6 minutes. Stir in rice, thyme, sage, salt and the chopped shiitakes; cook, stirring often, until the rice begins to turn opaque, about 2 minutes. Add lemon juice and the reserved 1/2 cup mushroom-soaking liquid; cook, stirring constantly to scrape browned bits from the bottom of the pot, until the liquid is absorbed, about 1 minute. Reduce heat to medium-low and add 1/2 cup of the simmering broth; cook, stirring often, until the liquid is absorbed. Continue to cook on medium-low heat, adding broth in 1/2-cup increments and stirring often after each addition, until most of the liquid is absorbed and the rice is tender, 25 to 30 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanStir in the reserved chicken, creminis and 3/4 cup cheese; cook, stirring often, until heated through, about 2 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanDivide the risotto among 4 bowls. Top with lemon zest and the remaining 1/4 cup cheese.
Place dried shiitakes in a small bowl; cover with room-temperature water. Let stand at room temperature for 30 minutes.
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Meanwhile, add broth to a medium saucepan; bring to a simmer over medium heat. Reduce heat to low to maintain a gentle simmer.
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 6 minutes. Transfer to a plate. Do not wipe the pot clean.
Add the remaining 1 tablespoon oil to the drippings in the pot; heat over medium-high heat. Add creminis; cook, stirring often, until golden brown, about 5 minutes. Transfer to the plate with the chicken; cover to keep warm. Do not wipe the pot clean.
Reserve 1/2 cup soaking liquid from the shiitakes; drain and rinse. (Make sure there is no grit in the liquid you reserve—strain the soaking liquid through a fine-mesh strainer, if necessary.) Pat the shiitakes dry. Remove and discard stems; chop the mushrooms.
Add butter to the drippings in the pot; melt over medium heat. Add shallots; cook, stirring often, until translucent, about 6 minutes. Stir in rice, thyme, sage, salt and the chopped shiitakes; cook, stirring often, until the rice begins to turn opaque, about 2 minutes. Add lemon juice and the reserved 1/2 cup mushroom-soaking liquid; cook, stirring constantly to scrape browned bits from the bottom of the pot, until the liquid is absorbed, about 1 minute. Reduce heat to medium-low and add 1/2 cup of the simmering broth; cook, stirring often, until the liquid is absorbed. Continue to cook on medium-low heat, adding broth in 1/2-cup increments and stirring often after each addition, until most of the liquid is absorbed and the rice is tender, 25 to 30 minutes.
Stir in the reserved chicken, creminis and 3/4 cup cheese; cook, stirring often, until heated through, about 2 minutes.
Divide the risotto among 4 bowls. Top with lemon zest and the remaining 1/4 cup cheese.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)485Calories18gFat61gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
