Chicken and Mushroom Risotto

Chicken and Mushroom Risotto

A true Italian risotto should have a thick and creamy consistency, which can only be obtained by suing the right kind of short grain rice. Many supermarkets sell “Italian risotto rice”, but it is worth a visit to an Italian delicatessen to buy Arborio rice, which is better still and will provide the thickest, creamiest rice.  This recipe provides a practical means of using up small amounts of leftover poultry or meat. After a roast chicken dinner, the chicken caracass can be boiled up with onions, carrots and herbs to make the stock for this recipe.

COOKING TIME:  40 Minutes
225 Grams cooked chicken
2 medium onions
1clove garlic
175 Grams of mushrooms
2 tablespoons virgin olive oil
225 Grams of Italian risotto or Arborio Rice
150 ml dry white wine
450 ml chicken stock
Salt and freshly ground black pepper
25 Grams pine nuts
2 table spoons chopped parsley
Calories per serving: 400. High in fiber from rice High in protein from chicken

Chop the onions, crush the garlic and slice the mushroom. Dice the chicken.  Heat the oil in the saucepan and gently fry the onions and garlic for 5 minutes. Add the mushrooms and fry for 2 minutes, and then stir in the rice for a further 2 minutes. Add the wine and stir until absorbed by the rice.
Risotto Rice
Add half the stock and bring to the boil, then lower the heat and simmer gently, stirring frequently, until the stock has been absorbed. Add the remaining stock and simmer very gently, stirring frequently, until absorbed. After about 15 minutes, mix in the diced chicken and cook for 5 minutes, until the rice is creamy and tender but firm to bite.
Season to taste and turn into a serving dish. Sprinkle with the nuts and parsley before serving.



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