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Mushroom & Chicken Risotto

Yields4 ServingsCook Time25 mins

 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

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.


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.


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.


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

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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