WILD MUSHROOM RISOTTO WITH CHICKEN
This hearty, earthy risotto will definitely have you dreaming of an Italian getaway. The epitome of Italian home cooking, risotto is a creamy comfort food made by combining uncooked arborio rice and chicken broth. The dish features a mix of white, shiitake, and oyster mushrooms that are readily available in supermarkets. Oyster mushrooms do not have to be chopped-when the thick, woody stem is cut off, the mushroom will separate into small sections. If you prefer, you can omit the oyster mushrooms and use two cups of shiitakes. Once you've finished making the risotto, top each serving with chicken breast and enjoy warm!
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add all the mushrooms and cook until they have given off their moisture and are soft, about 6 minutes.
- Meanwhile, in a medium saucepan, bring the broth to a boil. Reduce the heat and simmer. Spray a broiler rack with nonstick spray; preheat the broiler.
- Heat a medium nonstick saucepan over medium-high heat. Add the rice and cook, stirring, until lightly toasted. Reduce the heat to medium. Add 1 cup of the broth; cook, stirring until the broth is absorbed. Stir in the mushrooms. Continue adding broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more, until the rice is tender. The total cooking time should be 25-30 minutes. Stir in the cheese and the pepper.
- Meanwhile, broil the chicken 5 inches from the heat until cooked through and browned, about 2 minutes on each side. Cut into strips. Serve the risotto, topping each portion with strips of chicken.
Nutrition Facts : Calories 365 kcal
ONE-POT CHICKEN & MUSHROOM RISOTTO
Risotto is the ultimate one-pot winter supper - the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
- Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
- When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.
Nutrition Facts : Calories 615 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium
CHICKEN & MUSHROOM RISOTTO
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Nutrition Facts : Calories 629 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2 milligram of sodium
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