Risotto is usually made using Arborio rice, but you can make it with plain long-grain rice if you'd like.

INGREDIENTS | SERVES 6

• 5 cups Chicken Stock
• 3 boneless, skinless chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon white pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 (8-ounce) package mushrooms, chopped
• 1½ cups long-grain rice
• ½ teaspoon dried thyme leaves
• ½ cup dry white wine, or more Stock

1. Place Stock in a medium saucepan and place on stove over low heat. Cut chicken into 1″ pieces and sprinkle with salt and pepper.

2. Heat olive oil in large heavy saucepan. Add chicken; cook and stir until almost cooked through, about 5–6 minutes. Remove chicken from pan and set aside.

3. Add onion and mushrooms to drippings remaining in saucepan; cook and stir until crisp-tender, about 4 minutes. Add rice and thyme leaves; cook and stir 2–3 minutes longer.

4. Add wine or Stock; cook and stir until liquid is absorbed, about 5 minutes. Add warm Stock, ½ cup at a time, stirring after each addition until rice absorbs liquid.

5. When you have added 3 cups of Stock, return chicken to saucepan. Continue adding Stock, stirring frequently, until liquid is absorbed.

6. When the mixture is creamy and rice is done, but still has a bit of texture to the center, remove from heat and serve immediately.

Calories: 417.55
Fat: 12.13 grams
Saturated Fat: 2.43 grams
Carbohydrates: 45.73 grams
Sodium: 400.18 mg