Pesto Chicken And Mushroom risotto Mmmmmmmm

• 8 cup Chicken broth
• 1 1/2 cup Arborio rice
• 2 cup Diced onions
• 3 clove Garlic minced
• 8 oz Portobello mushroom chopped
• 1/2 cup White wine
• 1/2 cup Green peas thawed
• 1 cup Parmesan cheese
• 4 each Bone in, skin on chicken thighs
• 1 cup Pesto: basil/ garlic/ pine nut/ olive oil (or Cosco)

1. In one large pot, pour in all chicken stock.
2. Warm to slight boil.
3. Keep heat low just to warm.
4. Another large pan, add olive oil with a pat of butter.
5. SautAS onion, add at least 2 tsp salt.
6. Add mushrooms, then garlic until mushrooms release water.
7. Pour in rice and sautAS for 4 more minutes.
8. Add wine.
9. Let the rice mixture absorb most of the wine.
10. Start slowly ladling your stock.
11. Stir constantly.
12. Wait to add more stock until absorbs.
13. Add more.
14. This takes about 25 minutes and the risotto will be perfectly creamy.
15. Add peas and Parmesan cheese.
16. Add Pesto to chickens in zip lock bag.
17. Let marinade for 24 hours.
18. Brown chicken skin side down in olive oil on cast iron skillet 4 minutes each side.
19. Bake at 350 for about 25 minutes.

chicken broth, arborio rice, onions, garlic, mushroom, white wine, green peas, parmesan cheese, chicken thighs, olive oil

Taken from cookpad.com/us/recipes/356235-pesto-chicken-and-mushroom-risotto-mmmmmmmm (may not work)