OXO

Chicken and Chestnut Mushroom Risotto

The Recipe Fancy giving it a go at home?

What you need

Here are the essentials

  • 1 Tbsp Olive Oil
  • 25g Unsalted Butter
  • 1 Small Onion (Diced)
  • 1 Large Chicken Breast (Diced)
  • 150g Chestnut Mushrooms (Sliced)
  • 140g Risotto Rice
  • 2 Cloves Of Garlic (Crushed)
  • 100ml White Wine
  • 500ml OXO Chicken Stock Pot
  • 1 Tbsp Flat Leaf Parsley (Roughly Chopped)
  • 50g Grated Parmesan

How to make it

Here's what you need to do

  1. Heat a suitable non stick saucepan over a gentle heat.
  2. Add the olive oil and the butter, then the onion.
  3. Gently fry for 2 – 3 minutes or until the onion turns translucent. Then add the chicken, mushroom and fry for a few more minutes.
  4. Add the rice coating it all in the butter and olive oil.
  5. Turn up the heat slightly, add the white wine and stir well and let it bubble away to almost nothing.
  6. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during cooking.
  7. When the stock has been absorbed, add the next ladleful and so on. It will take about 15 minutes to cook and use up all of the stock.
  8. Add the parsley and parmesan, stir well and serve.

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