Creamy Chicken And Mushroom Risott Food
CHICKEN & MUSHROOM RISOTTO
Absolutely one of the best risottos I have made. It is a creamy risotto guaranteed to make you groan in delight when eating it. I hope you enjoy this as much as we did. The most time consuming part is all the stirring - but its good for the arms!!
Provided by ozzygirl
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 599.8, Fat 17.5, SaturatedFat 9.2, Cholesterol 47.2, Sodium 912.3, Carbohydrate 78.8, Fiber 3.3, Sugar 8.2, Protein 24.9
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- Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan.
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