Recipe Detail

Chicken and Mushroom Risotto (Origin: Australia)


TLG 18:Jul      TLG Admin


    2 teaspoons olive oil,
    1 large chicken breast, diced
    2 1/2 cups chicken stock
    freshly ground black pepper
    1 large onion, diced
    250g arborio rice,
    200g mushrooms, diced
    1/4 cup freshly grated Parmesan cheese.

How to cook

Step 1: Heat oil in a large frying pan and saute onion until translucent. Add chicken and cook until browned. Add rice and stir until all the grains are coated with oil.
Step 2: Pour in chicken stock, add mushrooms and fold through. Season with pepper then cover. Simmer gently until all the liquid has been absorbed, about 20 minutes.
Step 3: Fold parmesan through rice mixture, serve immediately.

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