"A simple chicken risotto for a quick and nourishing dinner or lunch."
Chicken and mushroom risotto
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Prep time: 15mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely sliced
- 4 chicken breasts, cut into chunks
- 3 cups stock
- 9 ounces arborio rice
- 3/4 cup white wine
- 8 ounces mushrooms, finely chopped
- 2 handfuls of torn spinach
- 4 lemon, wedges,for garnish
- arugula, for garnish
- Parmesan, for garnish
- Kosher salt and pepper, to taste
Method
Step 1
Heat a large pan with oil and cook the onion until softens, 3-4 minutes. Add the garlic, chicken and cook for 5 minutes.
Step 2
Add the rice, wine and half the stock. Stir and simmer for 15 minutes.
Step 3
Add the mushrooms and remaining stock. Simmer for 20 minutes. Add more hot water if needed.
Step 4
When risotto is soft stir in the spinach. Season with salt and pepper and stir through.
Step 5
Serve with arugula, Parmesan and a wedge of lemon.