Mushroom & Chicken Risotto

  • Serves: 4
  • Cooks In: 25 minutes
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Ingredients

3 tbs olive oil
1 leek, halved, thinly sliced
2 garlic cloves, crushed
400g button mushrooms, sliced
2 cups arborio rice
4 cups chicken stock
2 chicken breast fillets, trimmed
1/4 cup basil leaves, shredded
60g parmesan, finely grated
Small basil leaves, to serve

Method

1

Preheat oven to 160°C fan forced. Heat 2 tbs oil in a stovetop, ovenproof dish over medium heat. Add the leek, garlic and mushrooms and cook, stirring occasionally for 5 minutes or until onions are soft. Add the rice and cook, stirring for 1 minute. Add the stock and bring to the boil.

2

Remove the dish from the heat, cover with lid or foil and transfer to the oven. Bake for 18-20 minutes or until the stock is almost absorbed.

3

Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side until just cooked through. Remove to a board, stand for 5 minutes then thinly slice.

4

Stir the chicken, basil and parmesan into the risotto. Season with pepper. Scatter over the basil leaves and serve.

Ingredients

 3 tbs olive oil
 1 leek, halved, thinly sliced
 2 garlic cloves, crushed
 400g button mushrooms, sliced
 2 cups arborio rice
 4 cups chicken stock
 2 chicken breast fillets, trimmed
 1/4 cup basil leaves, shredded
 60g parmesan, finely grated
 Small basil leaves, to serve

Directions

1

Preheat oven to 160°C fan forced. Heat 2 tbs oil in a stovetop, ovenproof dish over medium heat. Add the leek, garlic and mushrooms and cook, stirring occasionally for 5 minutes or until onions are soft. Add the rice and cook, stirring for 1 minute. Add the stock and bring to the boil.

2

Remove the dish from the heat, cover with lid or foil and transfer to the oven. Bake for 18-20 minutes or until the stock is almost absorbed.

3

Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side until just cooked through. Remove to a board, stand for 5 minutes then thinly slice.

4

Stir the chicken, basil and parmesan into the risotto. Season with pepper. Scatter over the basil leaves and serve.

Mushroom & Chicken Risotto

Tags:

 Chicken, Dinner, Rice

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