LET'S GET COOKING
CHICKEN AND MUSHROOM RISOTTO
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)
1 handful thyme
100g parmesan, grated
Optional: add some rocket to the top
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.
Energy (kJ): 1493 kJ
Carbohydrates: 24 g
Protein: 23 g
Fats: 16 g
Sodium: 876 mg
Fibre: 6.2 g
Iron: 4.6 mg