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Chicken & mushroom risotto

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Ingredients

50g Butter
85g Smoked bacon lardons
Large Onion halved and finely chopped
250g Chestnut mushrooms thickly sliced
300g Arborio risotto rice
150ml Dry white wine
1.4 Litres Chicken stock
140g Cooked chicken
50g Parmesan grated plus extra to serve
1/2 small pack Flat-leaf parsley

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Chicken & mushroom risotto

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    Cuisine:

    Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken

    • 1 hour 5 mins
    • Serves 4
    • Medium

    Directions

    Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken

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    Steps

    1
    Done

    Heat the butter in a large pan. Add the bacon and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.

    2
    Done

    Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to bubble away over the heat.

    3
    Done

    Pour in a quarter of the stock and set a timer for 20 mins. Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.

    4
    Done

    Stir through the cooked chicken, warm briefly, then turn off the heat. Stir through the Parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra Parmesan, if you like.

    Richie

    Dad in the Crouch Family.

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