Chicken and Mushroom Risotto
- 1 cup sliced scallions (white and green parts)
- 4 garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 1 1/4 cups 2% milk
- 1 cup low-fat, low-sodium chicken broth
- Salt
- 3/4 cup textured vegetable protein (TVP)
- 1 tablespoon cornstarch
- 1/2 cup grated Parmigiano-Reggiano cheese
- Shredded skinless breast meat from 1 warm rotisserie or roast chicken
- Freshly ground black pepper
- In a large saucepan, combine the scallions, garlic, mushrooms, 1 cup of the milk, and the chicken broth.
- Bring to a boil over high heat.
- Season lightly with salt.
- Stir in the textured vegetable protein.
- Cover, and reduce the heat to medium-low.
- Simmer the risotto until the textured vegetable protein is tender and most of the liquid has been absorbed, about 12 minutes.
- Meanwhile, whisk the remaining 1/4 cup milk into the cornstarch in a small bowl.
- Pour the milk mixture into the saucepan, and raise the heat to high.
- Bring the mixture to a vigorous boil, stirring constantly with a wooden spoon.
- When it has thickened (after about 1 minute), stir in the cheese and chicken.
- Continue to cook until the chicken is hot.
- Season with salt and pepper to taste, if desired, and serve immediately.
- Fat: 30g (before), 5.9g (after)
- Calories: 620 (before), 268 (after)
- Protein: 36g
- Carbohydrates: 18g
- Cholesterol: 58mg
- Fiber: 4g
- Sodium: 851mg
scallions, garlic, cremini mushrooms, milk, lowfat, salt, textured vegetable protein, cornstarch, cheese, skinless breast meat, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/chicken-and-mushroom-risotto-374943 (may not work)