CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons 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.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto 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. Pour in a quarter of the chicken 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.
- Stir through the 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.
Nutrition Facts : Calories 629 calories, FatContent 22 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SodiumContent 2 milligram of sodium
MUSHROOM BRUNCH RECIPE | BBC GOOD FOOD
You only need mushrooms, eggs, kale and garlic to cook this tasty one-pan brunch. It's comforting yet healthy, low-calorie and gluten-free too
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.
- Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with bread.
Nutrition Facts : Calories 154 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.4 milligram of sodium
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MUSHROOM SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup, Starter, Supper
Calories 309 calories per serving
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 173 calories per serving
- Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
- Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
- Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
- Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
- Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
- For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
- Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.
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