Chicken and Mushroom Risotto |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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ita a homemade recipe, easy and very enjoyable Ingredients:
300 g chicken breasts, diced |
2 cups arborio rice |
4 cups vegetable stock, simmered |
1 tablespoon olive oil |
3/4 cup fresh cream |
100 g fresh parmesan cheese, shaved, half for cooking half for garnish |
190 g basil pesto |
150 g semidried tomatoes |
1 garlic, cloved roughly diced |
i small onion, roughly diced |
1 tablespoon powdered vegetable stock |
1 1/2 cups mushrooms, sliced |
Directions:
1. Place olive oil, onion and garlic in a deep fry pan and cook for 5 mins until well browned, then add diced chicken, cook for a further 5 mins until chicken is nearly cooked, remove and place in a mixing bowl, add vegeta
2. (powdered vegetable stock) and stir until combined. Pour stock into a saucepan and heat until simmering, add rice to a clean frypan and dry cook it for 5 mins until it creates a little colour, then start adding a little stock (about 1/2 a cup at a time) and when the rice has absorbed all the stock then add a little more and keep doing that till the stock has finished. Add mushrooms to the rice cook for 5 mins, then add sundried tomatoes and pesto, stir and cook for 3 mins, then add cream stir and cook for 2 minutes Return chicken and onion mix to the rice with 50g of parmesan and stir and cook for 2 mins, serve and garnish with the rest of the parmesan and Enjoy :).
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