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Chicken risotto

Chicken risotto

Chicken risotto

This tasty risotto recipe bowl is loaded with chicken and mushroom . it’s the perfect dish for any day of the week

Chicken risotto

Ingredients. (Chicken risotto)

 

This tasty risotto recipe bowl is loaded with chicken and mushroom . it’s the perfect dish for any day of the week

4 cups (1L) chicken stock

Parmesan rind (optional)

1,brown onion peeled reserving skin finely chopped 

1 tbsp olive oil

2 small Coles RSPCA Approved Australian chicken breast fillets thinly sliced

1 garlic clove crushed 

1 1/2 cups (300g)arborio rice

½ cup (125ml) white wine or  extra chicken stock 

60g pkt Coles Australian baby rocket

½ cup (40g) finely grated parmesan

Chicken risotto

Directions

1.place stock in a medium saucepan,add the parmesan rind ,if using and reserved onion skin. Bring to a simmer over high heat heat half the oil in a large deep frying pan over medium high heat cook half the chicken turning for 2 mins or until browned transfer to a bowl. repeat with remaining chicken add the mushrooms to the pan cook, stirring for 2mins or until golden. Transfer to bowl with chicken loosely cover to keep warm

  1. Use a slotted spoon to remove the onion skin parmesan rind from the stock mixture and discard

Heat remaining oil in the pan over medium heat   add chopped onion and garlic and cook stirring for 5mins or until onion softens  add rice and cook, stirring for 2 mins or until the grains appear glassy  add wine are extra stock and bring to the boil  cook , stirring constantly for 2 mins or until the liquid is absorbed. Add ½ cup (125ml) hot stock and cook, stirring constantly and allowing the liquid to be absorbed before adding more until the rice is tender yet firm to the bite and risotto is creamy  this should take about 20 mins    (chicken risotto)

4.add chicken, mushroom and rocket to the risotto mixture and stir until the chicken is cooked through & rocket just wilts Remove the from heat stir in half the grated parmesan divide among serving bowls & sprinkles with remaining parmesan to serve 

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