Chicken and Mushroom Risotto

Ingredients

• Rice1/2 cup (100 g)
• Oil1 tablespoon (10 ml)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Cream1 tablespoon (14 ml)
• Parmesan Cheese2 tablespoon (10 g)
• Mushrooms1/2 cup (35 g)
• Chicken Breast150 g

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but if you have carnaroli or arborio rice, it would be perfect for this recipe.

2. 2

   Step 2

   Heat a pan over medium heat. In the meantime, chop the onion and garlic.

3. 3

   Step 3

   Once heated, pour half the oil, spread and add the onion with a pinch of salt. Stir-fry for 5 minutes.

4. 4

   Step 4

   Add half the garlic, mix and let cook for 1 more minute. Add the rice and mix.

5. 5

   Step 5

   If you have broth or hot water, add gradually. The amount of water will be double the amount of rice.

6. 6

   Step 6

   Add the first half of the rice, let the liquid reduce and then add the rest. Mix constantly.

7. 7

   Step 7

   Add the cream, salt and pepper, mix well and let cook for 10-12 minutes over low heat.

8. 8

   Step 8

   Next, heat a pan over medium heat. In the meantime, cut the chicken into pieces and the mushrooms into quarters.

9. 9

   Step 9

   Once heated, pour the remaining oil, spread and add the chicken.

10. 10

    Step 10

    Add salt and pepper and let cook for 6 minutes while stirring until all sides are seared.

11. 11

    Step 11

    Add the mushrooms, mix well, cover and let cook for 2-3 more minutes until reduced in size.

12. 12

    Step 12

    Turn off and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Mushroom Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.