Chicken & Mushroom Risotto
This special extra starchy rice makes a delicious creamy meal that pairs perfectly with mushrooms. If you don’t like chicken then beets, shrimp or pumpkin squash can also be good options.
Stove top meal
Ingredients
- 400 g Chicken
- 1 Onion
- 1 cup Mushrooms
- 1 3/4 cup Risotto (Arborio) Rice
- 1 tbsp Butter
- 5 cup Chicken Stock
- 1 cup Dry white wine or brandy
- 1/2 cup Sharp Cheese
- Parsley to garnish
- Salt & Pepper to taste
Instructions
- Dice the chicken roughly. Brown the chicken on each side with butter, salt and mixed herb. Inside should not be fully cooked.
- In the same pan, sautè the mushrooms and diced onions in butter for 5min.
- At the same time bring the stock to a boil in a different saucepan.
- Add the rice and the wine to the mushrooms and reduce liquid by half.
- Add simmered stock 1/2 cup at a time and wait until all the juice is almost all soaked up by the rice before the next 1/2 cup. This process should take about 25min.
- Add chicken bits after the second cup of stock
- Taste the rice. It should be still slightly chewy and not overcooked. When ready, turn off stove, put cheese in and 1/3 cup of stock. Add salt and pepper (I like it very peppery).
- Mix well. Garnish with parsley if you have any.
Nutrition
Calories: 667kcalCarbohydrates: 88gProtein: 35gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 82mgSodium: 1580mgPotassium: 912mgFiber: 3gSugar: 8gVitamin A: 248IUVitamin C: 3mgCalcium: 136mgIron: 5mg
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