Creamy Parmesan Risotto With Chicken & Mushrooms

• 3 Tbsp. Bertolli(R) Extra Virgin Olive Oil
• 10 ounces sliced portobello mushrooms
• 1 medium red onion, chopped
• 1/2 cup dry white wine or chicken broth
• 1 pouch Bertolli(R) Premium Champignon and Portobello Mushroom Pasta Sauce
• 4 cups cooked rice
• 1-1/2 cups freshly grated Parmesan cheese
• 1/2 cup butter
• 1 (3-lb) rotisserie chicken, meat removed in large chunks
• 1/4 cup coarsely chopped fresh parsley

1. In deep 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms and onion, stirring occasionally, 3 minutes or until tender. Stir in wine and bring to a boil. Cook, stirring occasionally, until wine is reduced by half. Stir in Sauce and bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in rice; heat through. Stir in cheese, butter and chicken; heat through. Stir in parsley and season, if desired, with salt and pepper.

olive oil, portobello mushrooms, red onion, white wine, champignon, rice, parmesan cheese, butter, rotisserie chicken, fresh parsley

Taken from www.epicurious.com/recipes/member/views/creamy-parmesan-risotto-with-chicken-mushrooms-1270589 (may not work)