Chicken And Mushroom Risotto Slimming Weight Watchers Friendly Food

CHICKEN AND MUSHROOM RISOTTO | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Finely chop the onion and garlic, then add to the pan along with the diced chicken. Spray with low calorie cooking spray.
• Cook gently until the onions are soft, but not coloured.
• Turn the heat up and add the rice and stir well. Add the mushrooms, stock cubes, white wine vinegar and 100ml of the water.
• Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of water and stirring, allowing each ladleful to be absorbed before adding the next.
• Carry on adding water until the rice is soft but with a slight bite. This will probably take about 30 minutes. If you are using peas and cooked sliced sausage add them just before the rice is cooked.
• Immediately pour into a serving dish stirring in the parmesan and lemon juice. Cover for 5 minutes or so, to allow juices to soak in.
• Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.
• Scrape down sides, add a few sprays of low fat cooking spray, chicken breast and saute for 4 minutes, 100°, reverse speed 1.
• Add mushrooms, arborio rice, stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5. Place simmering basket on top NOT the Measuring Cup!If you are using peas and cooked sliced sausage add them after 14 minutes then continue cooking.
• Immediately pour into bowl or serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in.

CHICKEN & MUSHROOM RISOTTO

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.

CHICKEN & MUSHROOM RISOTTO

Steps:

• In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
• Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
• Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
• Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
• Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
• Cook rice this way until tender which should take about 25-30 minutes.
• Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
• Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
• Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
• Serve immediately. The remaining parmesan can be added to each serve if requested.

WILD MUSHROOM RISOTTO WITH CHICKEN

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add all the mushrooms and cook until they have given off their moisture and are soft, about 6 minutes.
• Meanwhile, in a medium saucepan, bring the broth to a boil. Reduce the heat and simmer. Spray a broiler rack with nonstick spray; preheat the broiler.
• Heat a medium nonstick saucepan over medium-high heat. Add the rice and cook, stirring, until lightly toasted. Reduce the heat to medium. Add 1 cup of the broth; cook, stirring until the broth is absorbed. Stir in the mushrooms. Continue adding broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more, until the rice is tender. The total cooking time should be 25-30 minutes. Stir in the cheese and the pepper.
• Meanwhile, broil the chicken 5 inches from the heat until cooked through and browned, about 2 minutes on each side. Cut into strips. Serve the risotto, topping each portion with strips of chicken.