- In a large saucepan add the butter, onion and garlic and soften for around 5 mins.
- Add in the chestnut mushrooms and fry for a further 3 mins.
- Pour in the rice and stir in to coat.
- Add in the wine and cook until it has evaporated.
- Then add in a ladle of stock at a time, stirring often, until the rice has absorbed all the liquid, then add another ladle and repeat (should take about 450-500ml stock).
- Around 10 mins before coked, add in the chicken and continue until the chicken is cooked through.
- Once cooked, stir in the parmesan and season with cracked black pepper to taste before serving.
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PREP
15 minutes
TOTAL
45 minutes
Serves
US | METRIC
INGREDIENTS
-
1 tbsp Butter
-
1 Yellow onion, diced
-
1 Garlic clove, diced
-
125 ml White wine
-
1 Chicken or veg stock pot
-
250 g Chicken breast, diced
-
40 g Parmesan, grated
-
150 g Chestnut mushrooms, sliced
-
300 g Risotto rice
Chicken and mushroom risotto
This dish is soo simple and so creamy and satisying!
Chicken and mushroom risotto
This dish is soo simple and so creamy and satisying!
PREP
15 minutes
TOTAL
45 minutes
favorite
print
share
Serves
US | METRIC
INGREDIENTS
-
1 tbsp Butter
-
1 Yellow onion, diced
-
1 Garlic clove, diced
-
125 ml White wine
-
1 Chicken or veg stock pot
-
250 g Chicken breast, diced
-
40 g Parmesan, grated
-
150 g Chestnut mushrooms, sliced
-
300 g Risotto rice
- In a large saucepan add the butter, onion and garlic and soften for around 5 mins.
- Add in the chestnut mushrooms and fry for a further 3 mins.
- Pour in the rice and stir in to coat.
- Add in the wine and cook until it has evaporated.
- Then add in a ladle of stock at a time, stirring often, until the rice has absorbed all the liquid, then add another ladle and repeat (should take about 450-500ml stock).
- Around 10 mins before coked, add in the chicken and continue until the chicken is cooked through.
- Once cooked, stir in the parmesan and season with cracked black pepper to taste before serving.