MUSHROOM RISOTTO RECIPES RECIPES
WILD MUSHROOM, CHICKEN & BACON RISOTTO RECIPE - BBC GO…
A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
- Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.
Nutrition Facts : Calories 785 calories, FatContent 33 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 56 grams protein, SodiumContent 3.69 milligram of sodium
WILD MUSHROOM, CHICKEN & BACON RISOTTO RECIPE - BBC GO…
A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
- Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.
Nutrition Facts : Calories 785 calories, FatContent 33 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 56 grams protein, SodiumContent 3.69 milligram of sodium
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MUSHROOM RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
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