LET'S GET COOKING

CHICKEN AND MUSHROOM RISOTTO

Main Meal

15 Minutes

8 Serves

35 Minutes

INGREDIENTS

  • ½ head celery, finely chopped

  • 2 medium onion, finely diced

  • 2 cloves garlic, finely sliced (or 2tsp minced)

  • 400g Arborio rice

  • 500g mushrooms, roughly chopped

  • 600g skinless trimmed chicken thigh (diced)

  • 1 tbs olive oil

  • 3 massel 7 Chicken stock cubes (dissolved in 1.5L water)

  • 1 cup white wine (optional)

  • Pepper

  • 1 handful thyme

  • 50g butter

  • 100g parmesan, grated

  • Optional: add some rocket to the top

METHOD

  • Prepare ingredients as indicated.

  • In a small pot add stock cubes and water, place on medium heat until simmering. 

  • In a large pot, heat ½ tbs of olive oil and cook onion, celery, garlic, mushrooms and thyme 8-10mins.

  • Add rice to the large pot and cook for 60 seconds stirring vigorously.

  • Add white wine and stir until liquid disappears.

  • Turn down heat to medium and add stock ~1 cup at a time, stirring in between. Once the liquid has been absorbed add the next cup of stock and continue.

  • While risotto is cooking, heat a frypan with ½ tbs of olive oil,  add chicken and cook until cooked through.

  • Once you have run out of the stock liquid, test the risotto for doneness. It should have a slight bite. If the rice is not cooked enough, you can add additional water and continue the cooking process. 

  • Add the chicken, butter and half the parmesan to the pot and stir through.

  • Portion into serves and sprinkle with remaining parmesan. Add rocket on top if using.

  • Enjoy

Per Serve:

Energy (kJ): 1493 kJ

Carbohydrates: 24 g

Protein: 23 g

Fats: 16 g

Sodium: 876 mg

Fibre: 6.2 g

Iron: 4.6 mg

NUTRITION

PAKENHAM PERSONAL TRAINER

BRENDAN BURCHALL

Personal Trainer

Fitness Specialist

Private studio gym Pakenham

MELBOURNE ONLINE DIETITIAN

BELINDA JONES

Accredited Practising Dietitian

Accredited Nutritionist

Private sessions and Bulk Billing available