Roasted Chicken And Portobello Risotto

• 2 bacon slices, cut crosswise into thin strips
• 4 teaspoons butter, divided
• 3 cups coarsely chopped portobello mushroom caps (about 6 ounces)
• 1/2 teaspoon salt, divided
• 1 1/2 cups shredded cooked chicken (about 8 ounces)
• 6 tablespoons chopped fresh parsley, divided
• 1/4 cup minced shallots
• 1 1/2 cups uncooked Arborio or other short-grain rice
• 1/2 cup pinot grigio or other dry white wine
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 teaspoon black pepper

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; saute 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.
2. Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. 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). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.

bacon, butter, portobello mushroom, salt, chicken, fresh parsley, shallots, rice, white wine, chicken broth, parmesan cheese, black pepper

Taken from www.myrecipes.com/recipe/roasted-chicken-portobello-risotto (may not work)