Saturday, May 25, 2013

Risotto with Chicken and Mushrooms


Yield: 4 servings
Recipe Source: Eat Well Stay Well, Readers Digest


Olive oil - 2 tbsp + 1 tbsp for the rice
Boneless skinless chicken breasts - 2, cut into small cubes
Garlic paste or garlic powder - 1/4 tsp
Onion - 1, finely chopped
Shiitake mushrooms - 200 g
Crimini mushrooms - 200 g
Arborio rice - 1 1/4 cup
Dry white wine - 2/3 cup
Chicken stock - 3 cups
Salt - As desired
Parmesan cheese - 2 tbsp, grated
Freshly ground black pepper - 1 tsp or as desired


1. Marinate the chicken pieces with salt, pepper and garlic for 30 mins.
2. Heat 2 tbsp oil in a pan. Add the chicken pieces and fry until golden for about 5 mins on each side. Keep aside.
3. Heat oil in another saucepan. Add the chopped onions and cook for 5 mins on medium heat. Add the mushrooms and cook for another 10 mins.
4. Add the rice, stir to coat and then add the wine. Cook until the wine has been absorbed.
5. Add one cup of stock, cook until the liquid has been absorbed and repeat with the remaning liquid.
6. Add the chicken and cook for 2 more mins until the rice is creamy and the chicken is cooked.
7. Stir in the parmesan and some additional black pepper if desired.


Enjoy! :D

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