
hearty chicken risotto with mushrooms
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- Yield
- 4
- Difficulty Level Advanced
Ingredients
- 375g/2 cups rice, Arborio
- 250g/1/2 lb. chicken breast, skinless, cut in slices
- 250g/ 1 ½ cup mushrooms, cut in half
- 3 tbsp. fresh parsley, chopped
- 2 cloves of garlic, peeled and crushed
- 1 small onion, chopped
- pinch of nutmeg
- 45g/ ½ cup parmesan cheese, grated
- 2/3 cup dry white wine
- 3 tbsp. sour cream
- 1 organic vegetable cube, dissolved in 5 cups boiling water
- 4 tbsp. extra virgin olive oil, divided
- salt, pepper
Directions
- 1. Dissolve vegetable cube in boiling water
- 2. In a large pan, heat 2 tbsp. olive oil on medium-high heat.
- 3. Add the mushrooms and sautee them until golden brown.
- 4. Stir in the nutmeg and garlic. Add the salt and pepper. Sautee another 30 seconds and remove mushrooms from pan. Set aside.
- 5. Heat the same pan again and add the remaining 2 tbsp. olive oil.
- 6. Add the onion. Sautee the onion over low-medium heat for about 5-6 minutes.
- 7. Add the rice. Stir to lightly heat the rice for 30 seconds.
- 8. Add the white wine. When wine bubbles and is almost all absorbed, reduce heat and add ½ cup vegetable stock.
- 9. When vegetable stock is almost absorbed, add another ½ cup. Continue to add vegetable stock for 20-25 minutes until rice is cooked and consistency is creamy. Stir constantly.
- 10. Add the mushrooms, the chicken and a bit more vegetable stock.
- 11. Remove pan from heat.
- 12. Gently stir in the sour cream, parsley and parmesan cheese.
- 13. Taste for salt and add according to preference. Cover and let stand for 2 minutes before serving.
- 14. Sprinkle with freshly ground black pepper and some grated parmesan cheese.
- Servings : 4
- Course : Main
- Recipe Type : Gluten-free, Thirsty thursday
- Ingredient : Chicken, Garlic, Mushrooms, Nutmeg, Olive oil, Onion, Parmesan cheese, Parsley, Rice, Sour cream