Risotto With Chicken And Mushrooms

• 1 carton (32 ounces) chicken broth
• 1 to 1-1/2 cups water
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/2 pound sliced baby portobello mushrooms
• 1 small onion, finely chopped
• 1-1/2 cups uncooked arborio rice
• 1/2 cup dry white wine or chicken broth
• 1 tablespoon lemon juice
• 2 cups shredded rotisserie chicken
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated.
2. Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy.
3. Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

chicken broth, water, unsalted butter, olive oil, baby portobello mushrooms, onion, arborio rice, white wine, lemon juice, rotisserie chicken, parmesan cheese, parsley, salt, pepper

Taken from www.tasteofhome.com/recipes/risotto-with-chicken-and-mushrooms/ (may not work)