Steamy Creamy Mushroom Risotto
- Cook Chicken and Mushrooms
- In a skillet, fry the chicken and mushrooms until cooked through. Once done, set them aside.
- Prepare the Rice
- In the same pan, add oil and fry the rice for about 1 minute until slightly toasted.
- Prepare the Broth
- In a separate saucepan, start boiling water and prepare the chicken broth.
- Add Broth and Wine
- Gradually add the chicken broth and wine to the rice, a little at a time, stirring continuously.
- Simmer over medium heat until the rice is fully cooked and creamy.
- Finish the Risotto
- Once the rice is cooked, add the butter, cooked chicken, and mushrooms. Stir to combine.
- Mix in the Parmesan cheese, salt, and pepper, stirring one last time to incorporate all the flavors.
- Serve
- Serve warm and enjoy your delicious chicken and mushroom risotto!
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Ingredients:
Adjust Servings
1tablespoon butter | |
300g chicken | |
2teaspoons chicken broth | |
150g mushrooms | |
3tablespoons olive oil | |
0.5 onion | |
4tablespoons parmesan | |
2servings bell pepper | |
240g rice | |
2servings salt | |
500ml water | |
100ml white wine |
Directions
1.
Cook Chicken and Mushrooms
In a skillet, fry the chicken and mushrooms until cooked through. Once done, set them aside.
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2.
Prepare the Rice
In the same pan, add oil and fry the rice for about 1 minute until slightly toasted.
Mark as complete
3.
Prepare the Broth
In a separate saucepan, start boiling water and prepare the chicken broth.
Mark as complete
4.
Add Broth and Wine
1. Gradually add the chicken broth and wine to the rice, a little at a time, stirring continuously. | 2. Simmer over medium heat until the rice is fully cooked and creamy.
Mark as complete
5.
Finish the Risotto
1. Once the rice is cooked, add the butter, cooked chicken, and mushrooms. Stir to combine. | 2. Mix in the Parmesan cheese, salt, and pepper, stirring one last time to incorporate all the flavors.
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6.
Serve
Serve warm and enjoy your delicious chicken and mushroom risotto!
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