Mushrooms Recipe

Mushroom & Chicken Risotto

April 19, 2016

Mushroom & Chicken Risotto 0 5 0

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  • Cook 25 mins
  • 25 mins

    25 mins

  • Serve 4 Servings


3 tbs olive oil

1 leek, halved, thinly sliced

2 garlic cloves, crushed

400g button mushrooms, sliced

2 cups arborio rice

4 cups chicken stock

2 chicken breast fillets, trimmed

1/4 cup basil leaves, shredded

60g parmesan, finely grated

Small basil leaves, to serve


1Preheat oven to 160°C fan forced. Heat 2 tbs oil in a stovetop, ovenproof dish over medium heat. Add the leek, garlic and mushrooms and cook, stirring occasionally for 5 minutes or until onions are soft. Add the rice and cook, stirring for 1 minute. Add the stock and bring to the boil.

2Remove the dish from the heat, cover with lid or foil and transfer to the oven. Bake for 18-20 minutes or until the stock is almost absorbed.

3Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side until just cooked through. Remove to a board, stand for 5 minutes then thinly slice.

4Stir the chicken, basil and parmesan into the risotto. Season with pepper. Scatter over the basil leaves and serve.