Chicken, mushroom & leek risotto
Chicken, mushroom & leek risotto

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken, mushroom & leek risotto. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken, mushroom & leek risotto is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken, mushroom & leek risotto is something that I have loved my whole life. They’re fine and they look fantastic.

Every bite is so juicy and tender. This chicken and mushrooms recipe is unbelievably easy and is sure to. Chicken mushroom is one of my favorites dish.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken, mushroom & leek risotto using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken, mushroom & leek risotto:
  1. Take 175 g risotto rice
  2. Make ready 2 chicken breasts
  3. Prepare 2 leeks
  4. Prepare Handful mushrooms
  5. Make ready 750 ml vegetable stock
  6. Make ready 1/2 onion
  7. Prepare Clove garlic
  8. Take Handful grated Parmesan
  9. Prepare 2 knobs butter

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Instructions to make Chicken, mushroom & leek risotto:
  1. Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
  2. Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
  3. Add chicken and heat for about 5 minutes, until coloured.
  4. Add rice, mix well and toast for a minute.
  5. Turn heat down. Add a ladle of stock to the pan, stir well to start making the rice sticky. Once the stock has evaporated, add another ladle. Repeat until the rice has just a little bite left. (About 20 minutes)
  6. When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
  7. Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
  8. Serve risotto with mushrooms on top. Enjoy!

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