Chicken and Mushroom Risotto

Risotto is a classic Italian dish that is very versatile – adding in chicken elevates it from a side dish to a main course.

Photo of Chicken and Mushroom Risotto

Ingredients:

  • 2 tbsp Olive Oil

  • 1 tbsp Butter

  • 1 Onion (finely chopped)

  • 4 clove Garlic (crushed)

  • 400 g Chicken Breast (sliced thinly)

  • 1 cup Sunwhite Medium Grain Rice

  • 2 cup Mushrooms (roughly chopped)

  • 1 l Chicken Stock (warm)

  • 1 Lemon (Zest and juice)

  • 1 tbsp Butter

  • 1 cup Parmesan (grated, plus extra for garnish)

  • Salt And Freshly Ground Pepper

  • ½ cup Parsley (chopped)

Method

  • Heat a combo of olive oil and butter in a heavy-based saucepan over medium heat. Toss in onion and garlic and cook for 5 minutes until completely soft but not browned. Add chicken and stir until slightly colored.

  • Add rice and stir for 2-3 minutes Incorporate mushrooms.

  • Gradually add the stock, one cup at a time, and wait for it to be absorbed before adding more. Keep stirring until the stock is used up and you achieve a luscious risotto, approximately 20 minutes.

  • Gradually add the stock, one cup at a time, and wait for it to be absorbed before adding more. Keep stirring until the stock is used up and you achieve a luscious risotto, approximately 20 minutes.

  • Finally, fold through the fresh parsley and serve the hot and scrumptious risotto.

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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