One pot chicken and mushroom risotto
POULTRY MAIN DISH RECIPES
Figure out how to make this rich, ameliorating risotto with our simple, bit by bit recipe - extraordinary for spending extra chicken
Cooking Ingredients
- 50g spread
- 85g smoked bacon lardons
- 1 huge onion, divided and finely slashed
- 250g chestnut mushrooms, thickly cut
- 300g arborio risotto rice
- 150ml dry white wine
- 1.4l hot chicken stock
- 140g cooked chicken, hacked
- 50g ground parmesan, in addition to extra to serve (discretionary)
- ½ little pack of level leaf parsley, hacked
Cooking Direction
Strategy
Stage 1
Heat the spread in a huge dish. Add the lardons and broil for 5 mins over a low-medium intensity. Mix in the onion and broil for 10 mins more until the onion is delicate however not hued.
Stage 2
Mix in the mushrooms and keep cooking, blending, for 5 mins. Mix in the risotto rice and cook over a medium intensity for 2 mins until the rice has begun to turn clear.
Stage 3
Pour in the wine and permit it to bubble away over the intensity. Pour in a fourth of the chicken stock and set a clock for 20 mins.
Stage 4
Keep cooking, mixing regularly, beating up with a sprinkle more stock as it gets retained - this is best finished in three additional stages, until the rice is cooked and the greater part of the stock has been consumed (you may not require all the stock). The surface presently ought to be velvety, similar to rice pudding.
Stage 5
Mix through the chicken, warm momentarily, then switch off the intensity. Mix through the parmesan and parsley, cover and pass on to rest for 5 mins to permit more fluid to be retained into the rice. Season to taste and present with additional parmesan, on the off chance that you like.