Mushroom and chicken risotto

Recipe from: 8/1/1997 12:00:00 AM
Ingredients 12
Servings 6
Time 10 minutes

Ingredients

  • 15
    ml
    olive oil
  • 4
    small onions, finely chopped
  • 1
    clove garlic, crushed
  • 1
    chicken breast, deboned, skinned and cut into small pieces
  • 2
    sticks of celery, chopped
  • 450
    g
    fresh mushrooms, sliced
  • 350
    g
    risotto rice
  • 1
    Litres
    vegetable stock
  • 60
    ml
    mixed fresh herbs, chopped
  • 50
    g
    walnuts, chopped
  • 50
    g
    fresh Parmesan cheese, grated
  • salt and freshly ground black pepper
 

Method

25 minutes
 
1. Heat the oil in a large pan, add the onion, garlic and chicken and sauté for 5 minutes. Add the celery, mushrooms and rice. Stir well. 2. Pour in the vegetable stock a little at a time and cook until it is all absorbed, about 20 minutes. 3. Stir in the herbs, walnuts and Parmesan. Season with salt and pepper. Serve with a crisp, green salad.
 

Read more on: starch
 

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