Chicken and Mushroom Risotto recipe - ingredients, nutrition and when to eat it
Chicken and mushroom risotto is made by slowly cooking rice in stock until it’s tender, then folding in chicken and mushrooms.
Chicken and mushroom risotto is made by slowly cooking rice in stock until it’s tender, then folding in chicken and mushrooms. It’s savory and comforting, making it a satisfying lunch or dinner on a cool day.
Western · 35 minutes to cook
Tips: Keep the stock warm and add it a little at a time so the rice cooks evenly.
Tips: If you sauté the rice without rinsing it, the starch stays on and makes the risotto creamier and thicker.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Chicken thigh — 90 g
- Button mushrooms — 3 pc
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Chicken stock — 400 ml
- Parmesan cheese — 1 Tbsp
- Olive oil — 1 tsp
- Garlic — 1 clove
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp