Chicken and mushroom risotto recipe
information
Calories per serving 395.
ingredients
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
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.
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.
serving amount
serves 2.
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