Creamy Chicken and Mushroom Risotto

1In a large skillet, heat olive oil (1 tablespoon) over medium heat.

2Add the diced chicken breasts (2) and cook until browned on all sides, then remove from the skillet and set aside.

3In the same skillet, add the butter (2 tablespoons) and sauté the onions and garlic (2 cloves) until softened and fragrant.

4Add the Arborio rice (1 cup) to the skillet and toast for a few minutes until slightly translucent, stirring constantly.

5Deglaze the skillet with white wine (½ cup) and cook until the wine is absorbed.

6Gradually add the chicken broth (4 cups), 1 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

7Stir in the sliced mushrooms (1 cup) and continue to cook until the rice is creamy and tender, about 20-25 minutes.

8Return the cooked chicken to the skillet and mix well with the risotto.

9Remove the skillet from heat and stir in the grated Parmesan cheese (½ cup) until melted and creamy.

10Serve the creamy chicken and mushroom risotto hot, garnished with fresh chopped parsley.