Risotto with Mushrooms and Chicken

In a large saucepan, heat the olive oil over medium heat.

Add the diced chicken and cook until browned. Remove from the pan and set aside.

In the same pan, add the butter and onion. Sauté until the onion is translucent.

Add the mushrooms and garlic to the pan. Cook until the mushrooms are tender.

Stir in the risotto rice and cook for a few minutes until it turns translucent.

Add the white wine and cook until it evaporates.

Gradually add the chicken broth to the pan, stirring constantly, until the rice absorbs the liquid.

Continue adding the broth and cooking until the rice is creamy and tender.

Stir in the cooked chicken and grated Parmesan cheese.

Season with salt and pepper to taste.

Serve the risotto hot and garnish with fresh parsley.