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