Chicken and Mushroom Risotto

Make chicken and mushroom risotto, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
140 g Basmati rice (Basmati stands in for risotto rice in the table. Use arborio or carnaroli if you have it; the figures are close. Dry weight, before cooking.)
250 g Mushrooms
80 g Onion
2 cloves, about 6 g Garlic
700 ml, hot Chicken stock (Made up from a cube or a pot.)
100 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
30 g Parmesan
8 g Olive oil
A few sprigs Fresh thyme
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Fry the sliced mushrooms in half the oil over a high heat until they brown and squeak, about six minutes. Tip them out.
2. Soften the chopped onion in the rest of the oil for five minutes, add the garlic, thyme and rice, and stir for a minute until the grains look glassy.
3. Pour in the wine and let it disappear, then add the hot stock a ladle at a time, stirring, waiting for each to be absorbed before the next. It takes about twenty minutes.
4. Meanwhile season the chicken, cut into strips, and fry in a separate pan for five minutes until cooked through.
5. When the rice is tender with a slight bite, stir in the mushrooms, chicken and parmesan off the heat, and rest for two minutes with the lid on.

Contains milk, celery and sulphites.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-mushroom-risotto

AI-generated images illustrating the recipe.

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