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Chicken & Mushroom Risotto

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gourmettravelcook
A little about myself: I was born in Turkey and I am half French and half Turkish. Gastronomy was all around me during my upbringing. My dad is a consultant in gastronomy and my mom and her family in France have a soft spot for fine food. Even though I never pursued a gastronomy career, I kept it close to my heart and sought after great cuisine wherever I went and traveled. I moved to Canada for university where I would live for 11 years. During that time, I met my ex-wife, a wonderful girl of Chinese origin that made me discover the very wide and incredible Asian cuisine. One day, I decided to quit my engineering job in Vancouver and travel New Zealand in a van. Two things were essential for my van during my purchase: comfortable bed and a great, fully stocked kitchen. I started a travel food blog after I made my first bread in my van and people started asking me all over the place how I did it in such a small space without and oven. It dawned on me that I had been eating pretty well already and that I was learning heaps from other travellers about cooking in a van. I fact both bread recipes I learned were from fellow travellers. Funny story: I learned how to make the flat bread because I locked myself out of my van at night close to where Rohan was in LOTR and I asked for the help of the van next door. They were cooking the flat bread at the time 🙂 I started my blog to empower fellow travellers to cook more fancy or to just give people ideas about what to cook with they don't feel inspired. It makes me so happy when I receive messages from followers telling me how good some of the recipes were when they tried them. ???

Chicken & Mushroom Risotto

Meat Based
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.
No ratings yet
Course Dinner
Servings 1
Diet Meat Based

Ingredients
  

  • 400 g Chicken & Mushroom Risotto
  • 1 Onion
  • 1 cup Mushrooms
  • 1 3/4 cup Risotto (Arborio) Rice
  • 1 Butter
  • 5 cup Chicken Stock
  • 1 cup Dry white wine or brandy
  • 1/2 cup Sharp Cheese
  • Parsley
  • Salt & Pepper

Instructions
 

  • Brown the chicken on each side with butter, salt and mixed herb. Inside should not be fully cooked. Dice the chicken roughly.
  • 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.
Keyword risotto, Stovetop
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