Creamy Mushroom Risotto with Chicken and Sun-Dried Tomatoes

Melt 2 tbsp each butter and olive oil in a pan and add 1 finely chopped onion and 1/2 pound sliced mushrooms. Cook, stirring frequently until onion is soft but not brown. Add 1 clove garlic minced, 1/8 tsp ground white pepper, 1 cup Italian (or short grain) rice. Cook and stir until rice looks opaque (about 2 minutes). Stir in 2 and 3/4 cup chicken broth and 1/4 cup white wine. Bring to a boil. Let it cook uncovered at a gentle boil, stirring occasionally for about 15 minutes. Mean while prepare 1-1.5 lbs chicken breast. Cut into pieces and cook in separate pan. Add 1/2 cup whipping cream to rice mixture. Continue to cook until rice is just tender to bite and almost all of liquid is absorbed. Stir in 1/4 cup grated Parmesan cheese and the cooked chicken. Serve topped with 1 jar sun-dried tomatoes and 1/4 cup more Parmesan cheese.

Optional Sides: Green veggie (i.e. broccoli, spinach, aspargas), Garlic bread

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