May 31, 2016
Oven-Baked Chicken & Mushroom Risotto
Ingredients
2 tablespoons olive oil
500g chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely diced
3 garlic cloves, finely chopped
250g Swiss Brown mushrooms, sliced
2 cups Arborio rice
4 cups chicken stock
50g baby spinach leaves
½ cup grated parmesan
Lemon wedges, to serve
Directions
Preheat oven to 160˚C fan-forced. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.
Heat remaining 1 tbs oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute.
Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges.
Apr 18, 2016
Mushroom & Chorizo Pilaf
Ingredients
1¾ cups basmati rice, rinsed
2 tbs olive oil
2 tbs red wine vinegar
2 tsp smoked paprika
400g button mushrooms, thinly sliced
2 brown onions, halved, thinly sliced
2 chorizo sausages, chopped
½ cup flaked almonds, toasted
½ cup green olives, pitted, chopped
¼ cup flat-leaf parsley leaves, chopped
Directions
Cook the rice following the absorption method on the packet. Rinse under cold water to refresh. Drain well. Spread the rice onto a baking tray, cover and refrigerate 1 hour if time permits.
Whisk the oil, vinegar, paprika and salt and pepper in a ceramic bowl until well combined. Add mushrooms and stir to coat. Cover and stand 30 minutes to allow mushrooms to absorb the dressing. Place onions onto a microwave-safe plate, cover loosely with damp paper towel and microwave on High/100% for 3 minutes until just tender.
Preheat barbecue plate on medium. Add the chorizo and cook 2-3 minutes until it starts to colour. Add the onions and cook for 3 minutes, then add the marinated mushrooms, cook, tossing for 3-4 minutes until mushrooms are tender.
Spoon the mushroom chorizo mixture into a large bowl, add the rice, almonds, olives and parsley. Toss gently to combine. Serve with barbecue fish, chicken or lamb.
Recent Comments