Edamame and Chicken Risotto

2 T olive oil

8 oz sliced fresh mushrooms

1 pound frozen

shelled edamame

3 chicken breasts cut into bite size pieces

4 3/4 c. chicken broth

1 small onion peeled and finely chopped

1 1/3 c. arborio rice

1/2 c. shredded parmesan cheese

salt and pepper to taste

Heat 1 T olive oil in skillet over medium-high heat. Add chicken and mushrooms and cook until chicken is no longer pink stirring occasionally. Set aside. Cook edamame following package directions. Drain, set aside. Heat broth to a simmer in a saucepan. set aside. In a large skillet, heat 1 T olive oil over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and stir until rice is coated with oil. Cook for 1 minute, stirring. Add 1/2 c. chicken broth and stir and cook until broth is absorbed. Add remaining chicken broth 1/2 c. at a time stirring and cooking until broth is absorbed. This takes about 30 minutes. With last 1/2 c. of broth, add chicken, mushrooms, edamame, and 1/4 c. of cheese. Cook and stir until liquid is absorbed. Salt and pepper to taste and sprinkle 1/4 c. of cheese on top and serve and ENJOY