Step-by-Step Guide to Make Favorite Pesto Chicken And Mushroom risotto Mmmmmmmm

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pesto chicken and mushroom risotto mmmmmmmm. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pesto Chicken And Mushroom risotto Mmmmmmmm is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Pesto Chicken And Mushroom risotto Mmmmmmmm is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have pesto chicken and mushroom risotto mmmmmmmm using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pesto Chicken And Mushroom risotto Mmmmmmmm:

1. Make ready Risotto
2. Take 8 cup Chicken broth
3. Prepare 1 1/2 cup Arborio rice
4. Take 2 cup Diced onions
5. Take 3 clove Garlic minced
6. Take 8 oz Portobello mushroom chopped
7. Prepare 1/2 cup White wine
8. Make ready 1/2 cup Green peas thawed
9. Get 1 cup Parmesan cheese
10. Get Pesto Chicken
11. Get 4 each Bone in, skin on chicken thighs
12. Get 1 cup Pesto: basil/ garlic/ pine nut/ olive oil (or Cosco) 😁

Instructions to make Pesto Chicken And Mushroom risotto Mmmmmmmm:

1. In one large pot, pour in all chicken stock. Warm to slight boil. Keep heat low just to warm.
2. Another large pan, add olive oil with a pat of butter. Sauté onion, add at least 2 tsp salt. Add mushrooms, then garlic until mushrooms release water. Pour in rice and sauté for 4 more minutes. Add wine.
3. Let the rice mixture absorb most of the wine. Start slowly ladling your stock. Stir constantly. Wait to add more stock until absorbs. Add more. This takes about 25 minutes and the risotto will be perfectly creamy. Add peas and Parmesan cheese.
4. Add Pesto to chickens in zip lock bag. Let marinade for 24 hours. Brown chicken skin side down in olive oil on cast iron skillet 4 minutes each side. Bake at 350 for about 25 minutes.

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