RISOTTO MUSHROOM CHICKEN RECIPES

Name: Chicken & mushroom risotto
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 50g butter; 85g smoked bacon lardons; 1 large onion, halved and finely chopped; 250g chestnut mushrooms, thickly sliced; 300g arborio risotto rice; 150ml dry white wine; 1.4l hot chicken stock; 140g cooked chicken, chopped; 50g grated parmesan, plus extra to serve (optional); ½ small pack of flat-leaf parsley, chopped

CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD

Chicken & mushroom risotto recipe | BBC Good Food image

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

Ingredients

50g butter
85g smoked bacon lardons
1 large onion, halved and finely chopped
250g chestnut mushrooms, thickly sliced
300g arborio risotto rice
150ml dry white wine
1.4l hot chicken stock
140g cooked chicken, chopped
50g grated parmesan, plus extra to serve (optional)
½ small pack of flat-leaf parsley, chopped

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

CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES

Chicken and mushroom risotto recipe | Jamie Oliver recipes image

A classic risotto for winter comfort... but with a fuss-free twist.

Yield 4

Number Of Ingredients 8

Ingredients

25 g dried porcini mushrooms
4 x 125 g free-range chicken thigh fillets
1 clove of garlic
400 g Arborio risotto rice
1 litre of organic chicken stock
4 sprigs of fresh thyme
50 g unsalted butter
80 g Parmesan cheese

Steps:

1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

Nutrition Facts : Calories 750 calories, FatContent 26.7 g fat, SaturatedFatContent 13.1 g saturated fat, ProteinContent 43.7 g protein, CarbohydrateContent 88.9 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 1.17 g salt, FiberContent 3.8 g fibre

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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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