Chicken and Mushroom Risotto

Risotto is a great one pan dish with loads of flavour and you can practically add in anything you want.

This recipe is really useful if you have leftover chicken from a Sunday roast; its an exciting way to use up the leftovers a make a completely new meal!

50g Butter
1 Onion
250g Mushroom
300g Risotto Rice
1 Glass Of White Wine
1.5 Litres Of Hot Chicken Stock
200g Cooked Chicken
50g Parmesan

Firstly prepare the ingredients by chopping the onion, mushroom and chicken; we used fresh chicken but leftover chicken works just as well- if not better!

Then in a flat plan melt half the butter and add the onions and then the mushrooms. After a couple of minutes add the rice and stir until the rice is coated in the butter.

Keep stirring for a few minutes and add in the glass of wine and while continually stirring add the stock a ladle at a time and let the rice absorb each ladle of stock before adding more – this should take about 25 minutes.

When you add the final ladle of stock add in the chicken to heat through. Add a handful of parsley, the parmesan and the rest of the butter to make the risotto creamy.

Leave it to rest for a couple of minutes before giving it a stir and serving.

This was a great dish and the whole group really enjoyed the flavours and the process of watching the risotto come together in the pan.
Feel free to add whatever vegetables you want to this dish and make it your own with whatever you have left over in the fridge. For example use up the last bit of bacon by adding it in when cooking the onions, or throw in some peas or sweetcorn to add some colour. 
We hope you enjoy the risotto as much as we did.

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