Risotto with chix and mushrooms

Categories: Pasta
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:

1 lb	chix thighs
2 tsp	dried Italian seasoning
3 tbsp	veg oil divided
3 tbsp	unsalted butter
1 small	onion
2 cups	arborio rice
1/2 cup	dry white wine
7 cup(s)	hot chix stock
3 cups	sliced mushies
1/2 pepper-red or orange
1/2 tsp	fine rosemary
1 tbsp	fresh basil
2 tbsp	parmesan cheese
2 tbsp	lemon juice

season chix with s, p and It sesoning Heat 1 tbsp oil in pan and add chix.
Cook on one side 2 min. Turn over and place in 350 oven for 15 min. or
until not pink inside. Let cool slightly and cut into 1/2 in. pieces.
Set aside.
Heat remaining 2 T oil and 2 T butter inheavy pan. Add
onion and cook to tender. Add rice and stir to coated. Add wine and 1
cup stock. Stir well. Bring to boil Cook, stirring until almost all
liquid absorbed. Add another 1 cup stock and stir. Repeat until rice is
tender.
About halfway through add chix, mush, bell pepper, basil and
rosemary. Continue cooking until veg. are tender crisp. Stir in
remaining 1 Tbsp butter, parmesan cheese, lemon juice and s and p to taste

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