Mushroom and chicken risotto

Name: Mushroom and chicken risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 15.00 ml fresh chillies 573; 4.00 onions small, finely chopped; 1.00 garlic cloves, crushed; 1.00 chicken breast fillets skinned, deboned, chopped; 2.00 celery stalks chopped; 450.00 g mushrooms sliced; 350.00 g risotto rice; 1.00 Litres stock vegetable; 60.00 ml fresh mixed herbs chopped; 50.00 g walnuts chopped; 50.00 g parmesan cheese grated; sea salt and freshly ground black pepper

6 servings Prep: 10 mins, Cooking: 25 mins

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By Food24 November 03 2009

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Ingredients (12)

15.00 ml	fresh chillies — 573
4.00	onions — small, finely chopped
1.00	garlic — cloves, crushed
1.00	chicken breast fillets — skinned, deboned, chopped
2.00	celery stalks — chopped
450.00 g	mushrooms — sliced
350.00 g	risotto rice
1.00 Litres	stock — vegetable
60.00 ml	fresh mixed herbs — chopped
50.00 g	walnuts — chopped
50.00 g	parmesan cheese — grated
	sea salt and freshly ground black pepper

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Method:

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.