Rotisserie Chicken & Mushroom Risotto

The perfect Italian addition to your meal ideas.


2 cups

Rotisserie chicken, from the deli, deboned and chopped

2 Tbsp.

Extra virgin olive oil

6 oz.

Oyster mushrooms, chopped

2 1/2 cups

Chicken stock

1 cup

Arborio rice

1/2 cup



Lemon, juiced

1/2 tsp.


1/4 cup

Parmesan cheese, grated


  1. In a medium sized pot, heat the olive oil over medium low heat. Add the mushrooms and cook for five minutes, stirring occasionally.

  2. Add the chicken stock, rice, chicken and bring to a simmer. Cover and cook for 15 minutes.

  3. Add the cream, lemon juice and salt, return to a simmer and cook for an additional two minutes, covered.

  4. Remove the pot from the heat, stir in the cheese and serve.