Chicken & Mushroom Risotto.

Im going through all my Autumn/Winter recipes at the moment, since its meant to be that time of year.. And I came across this old favourite.This one is warm and fulling and delicious. I love it. Its the best.

5 cups of chicken stock. *I use home made, but you can use powder if you like.
1/4 cup olive oil
1 brown onion
2 garlic cloves
200g of mushrooms. *I use more cause I LOVE them. Ha
2 cups Arborio rice
1/2 Dry white wine
2 Chicken breasts *you can use whatever chicken you have on hand, just make sure its about 400g
1 lemon rind
50 g of cheese. *I can’t eat cheese.. Boo. But this makes it SUPER creamy.
1/4 parsley. *This is optional

Boil stock in saucepan. Reduce & Simmer. In a big pot Cook onion, garlic, mushrooms in oil for 5 mins till tender. Add rice and cook for 2 mins more. Add wine and cook until the wine evaporates. Add stock SLOWLY, bit by bit. Keep stirring so its not all sticking to the bottom. Cook chicken and then cut/shred into little pieces. Add chicken, lemon rind to rice mixture. Cook for 4 mins more, remove from heat and add cheese and parsley. Season to taste. Stir to combine. Serve hot.

Optional Extras: I have put some other things, like green peas, different herbs in before, and it makes it really yum. So play around!
Let me know if you come up with any good combos!

Happy Fall Cooking!


New Little *Cooking* Wife

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s