Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken and mushroom risotto. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
Chicken and Mushroom Risotto is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken and Mushroom Risotto is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have chicken and mushroom risotto using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Mushroom Risotto:
- Get 2 tbsp butter
- Take 2 1/2 cups fresh mushrooms, sliced
- Get 2 pieces skinless chicken breast, cut in smaller pieces
- Take 5 1/2 cups chicken stock heated
- Get 1 1/2 cups arborio rice
- Take 1/2 cup dry white wine
- Get 1 large onion, chopped
- Get 4 garlic cloves, crushed
- Make ready 1 cup grated parmesan cheese, plus extra for serving
- Take 1/4 cup double cream
- Make ready 2 tbsp freshly chopped parsley
- Make ready Olive Oil
- Make ready to taste Salt
- Get to taste Ground black pepper
I hope you enjoy this as much as we did. This recipe was very easy to make but I did season my chicken when I first put it in by itself and the recipe itself came out very nice! This had no taste and I kept having to add liquid to it. It took a lot of tweaking to make it edible (it was too bland).
Instructions to make Chicken and Mushroom Risotto:
- In a large pan over a medium heat some olive oil and then add the mushrooms and chicken. Continue cooking until chicken is fully cooked through. Then remove the mushrooms and chicken from pan and set aside.
- Using the same sauce pan and olive oil, add the butter and heat. Then saute the onions and garlic until translucent. Add the rice and stir until the rice turns opaque (about 2-4 minutes).
- Next add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice mixture.
- Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and liquid 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. I would taste a but just to make sure its cooked at this point.
- Just before the last 1/2 cup of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the saucepan and stir through.
- Next add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir.
- Remove the saucepan from heat when all the remaining stock has been absorbed and the risotto mixture is a thick creamy consistency.
- Serve this immediately. Sprinkle the remaining parmesan over the risotto to serve.
This creamy Chicken and Mushroom Risotto recipe is a great way to use up leftover chicken. Rich in earthy mushroom flavor, this comforting dish is a real crowd-pleaser. Risotto can be a real hassle to make the traditional way with all that stirring. That's why we're all about this easy baked chicken and mushroom risotto. Dear risotto: We love you, but you can be a real hassle to make the traditional way.
So that’s going to wrap this up with this special food chicken and mushroom risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
