Chicken Mushroom And Pea Risotto Food

RISOTTO WITH MUSHROOMS AND PEAS

Steps:

• Heat the chicken broth in a medium saucepan, then cover and keep warm on low heat.
• Melt the butter in a large saucepan over medium heat and add the olive oil. Add the onions and saute, stirring occasionally, under tender and translucent, 8 to 10 minutes. Add the mushrooms and garlic and saute, stirring occasionally, until the mushrooms are tender and the juices have evaporated, 10 to 12 minutes.
• Next, add the rice and stir to incorporate with the vegetables, then immediately add the white wine. Cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of the broth to the pan and simmer over medium-low heat, stirring often, until the liquid is absorbed, 3 to 4 minutes. Continue to cook, adding broth by the cupful and stirring often, until the rice is tender and creamy, 28 to 32 minutes. Stir in the Parmesan and peas. Add salt and pepper to taste.

ROAST CHICKEN & PEA RISOTTO

Steps:

• Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
• Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.

MUSHROOM AND PEA RISOTTO

Steps:

• Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
• Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
• Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
• Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
• Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
• Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

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.

MUSHROOM AND PEA RISOTTO

Steps:

• Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop.
• Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring.
• Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated.
• Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes.
• While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time, until the rice is tender and creamy.
• Stir in half the chopped parsley. Serve the rest sprinkled on top.

CHICKEN, MUSHROOM AND PEA RISOTTO.

Steps:

• Boil peas until tender.
• Bring stock, water and wine to boil in a large saucepan, cover, keep hot.
• Heat half the oil in a large frypan.
• Cook mushrooms, stirring, until soft, remove from pan.
• Heat remaining oil, cook onion and garlic, stirring, until onion is soft.
• Add rice, stir to coat in oil mixture.
• Stir in 1 cup of the stock mixture, cook, stirring, over low heat until liquid is absorbed.
• Continue adding stock mixture in I cup batches, stirring until absorbed after each addition.
• Total cooking time should be about 35 minutes or until rice is just tender.
• Stir in cooked peas, mushrooms, chicken and cheeses, stir until hot.
• Serve immediately.