Instructions

1. 1

   In a large skillet or pot, heat the butter over medium heat. Add the diced onion and bell pepper, sauté until softened.

2. 2

   Add the chicken and cook until browned and cooked through. Season with salt and pepper.

3. 3

   Stir in the mushrooms and carrots, cooking for a few minutes until the mushrooms soften.

4. 4

   Add the Arborio rice and stir well, letting it toast for one minute.

5. 5

   Gradually add the chicken broth, one ladle at a time, stirring continuously. Wait for the liquid to be mostly absorbed before adding the next ladleful.

6. 6

   Continue this process for about 20 minutes, or until the rice is creamy and cooked to your desired texture.

7. 7

   Stir in the cheese and mix until melted and creamy. Adjust seasoning with more salt and pepper if needed.

8. 8

   Serve warm, garnished with fresh herbs if desired.

9. 9

   In a large pot, heat the oil over medium heat. Add the diced chicken and cook until browned and cooked through. Season with salt and pepper.

10. 10

    Add the mushrooms, bell pepper, and carrots. Sauté until the veggies start to soften.

11. 11

    Stir in the rice and tomato. Mix well to combine.

12. 12

    Pour in the chicken broth (or water) and bring to a boil. Once boiling, lower the heat, cover, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.

13. 13

    Fluff the rice with a fork and adjust seasoning with salt and pepper. If using, stir in chopped pickles for an extra zing before serving.

14. 14

    Serve warm and enjoy!