Chicken and mushroom risotto

Recipe from: 1/1/2000 12:00:00 AM
Ingredients 13
Servings 4
Time 15 min

Ingredients

  • 15
    ml
    olive oil
  • 250
    g
    skinless, boneless chicken breast, cut into small pieces
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 3
    sticks celery, chopped
  • 225
    g
    mixed fresh brown and fresh oyster mushrooms, sliced
  • 175
    g
    petit pois peas
  • 200
    g
    canned sweetcorn kernels, drained
  • 225
    g
    brown rice
  • 425
    ml
    chicken stock
  • 425
    ml
    dry white wine
  • 445
    ml
    chopped fresh mixed herbs
  • 25
    g
    fresh Parmesan cheese, finely grated
 

Method

40 min
 
Heat oil in a large saucepan. Add chicken and cook gently for about 5 minutes, until sealed all over, stirring frequently. Stir in all remaining ingredients, except herbs and Parmesan cheese. Bring to the boil, then reduce heat. Cook gently, uncovered, for about 35 minutes, until rice and chicken are cooked and tender and almost all the liquid has been absorbed. Stir occasionally. Stir in mixed herbs and sprinkle over a little Parmesan cheese. Serve with a tomato, pepper and onion salad. Serves 4.
 

Read more on: starch
 

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