Chicken & Mushroom Risotto Recipe

Name: Chicken & Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, chopped roughly into small pieces; 12 ounce dried porcini mushrooms; 1 quart chicken stock, hot; 1 ounce butter; 1 medium onion, very finely chopped; 10 12 ounces risotto rice; ½ cup dry white wine; 7 ounces fresh mushrooms, cleaned and sliced (can be button but the dark flat mushrooms give a deeper flavour); salt & freshly ground black pepper; 1 ounce flat leaf parsley, chopped; parmesan cheese, shaved

Servings: persons

2 chicken breasts, chopped roughly into small pieces
12 ounce dried porcini mushrooms
1 quart chicken stock, hot
1 ounce butter
1 medium onion, very finely chopped
10 12 ounces risotto rice
½ cup dry white wine
7 ounces fresh mushrooms, cleaned and sliced (can be button but the dark flat mushrooms give a deeper flavour)
salt & freshly ground black pepper
1 ounce flat leaf parsley, chopped
parmesan cheese, shaved

1
Put the dried mushrooms in a bowl, pour over enough hot water to cover and leave to soak for 20 minutes.
2
Pop the stock in a pan and keep it at simmering point.
3
Melt the butter in a large pan on a medium heat and add the onion and cook gently for 3-4 minutes, until softened.
4
Add the chicken and cook gently until the pieces are turning lightly golden brown for 4-5 minutes.
5
Add the rice and stir for a minute or so to coat it in the chicken-flavoured butter.
6
Pour in half the white wine and let it bubble for a few minutes to allow the alcohol to evaporate.
7
Meanwhile, drain the porcini and squeeze out any excess liquid.
8
Add the porcini to the rice, along with the fresh mushrooms and stir well.
9
Add the hot stock a ladleful at a time, stirring well between each addition ensuring all the liquid has been absorbed.
10
Add the remaining white wine and let it bubble for a few minutes so the alcohol evaporates.
11
Season with salt and pepper.
12
When the rice is tender and the risotto is thick and creamy remove from the heat and leave to rest for about 30 seconds, before garnishing with the parsley and some shavings of Parmesan cheese.

1115

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 chicken breasts, chopped roughly into small pieces, 12 ounce dried porcini mushrooms, 1 quart chicken stock, hot, 1 ounce butter, and more.

Yes, Chicken & Mushroom Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Mushroom Risotto

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