Home

Chicken and mushroom risotto

Calories per serving 395.

ingredients

serves 2.
1 teaspoon olive oil
125 g (4 1/2 oz) skinless chicken breast, sliced into thin strips
2 shallots, chopped finely
1 garlic clove, crushed
150 g (5 1/2 oz) mushrooms, sliced
150 g (5 1/2 oz) risotto rice
600 ml (20 fl oz) chicken stock
1 teaspoon chopped fresh tarragon
salt and freshly ground black pepper

method

1. Heat the olive oil in a large frying pan, and stir fry the chicken for 2-3 minutes to seal it on all sides. Add the shallots, garlic and mushrooms to the pan and cook for a further 2 minutes.

2. Add the rice, and then stir in a little stock. Once this has been absorbed, stir in a little more. Keep doing this until all the stock is used up, this will take about 20 minutes.

3. Add the chopped tarragon and season to taste. Serve at once.

What did you think?

80 people have helped to review this recipe. Thankyou!

Chicken and mushroom risotto
posted by jackie @ 05:56PM, 7/09/11
Easy to prepare,and tasted delicious.had no tarragon but will add it next time cos think it will give it that bit extra flavour.am going to try it with courgettes and chorizo sausage.

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved