Chicken and Mushroom Risotto
A true Italian risotto should have a thick and creamy consistency, which can only be obtained by using the right kind of short-grain rice. Many supermarkets sell 'Italian risotto rice', but it is worth a visit to an Italian delicatessen to buy Arborio rice, which is better still and will provide the thickest, creamiest | rice. This recipe provides a practical means of using up small amounts of leftover poultry or meat. After a roast chicken dinner, the chicken carcass can be boiled up with onions, carrots and herbs to make the stock for this recipe.
Ingredients
- 8 oz cooked chicken
- 2 medium onions
- 1 clove garlic
- 6 oz mushrooms
- 2 tablespoons virgin olive oil
- 8 oz Italian risotto or Arborio rice
- 1/4 pint dry white wine
- 3/4 pint chicken stock
- Salt and freshly ground black pepper
- 1 oz pine nuts
- 2 tablespoons chopped parsley
Instructions
- Chop the onions, crush the garlic and slice the mushrooms. Dice the chicken. Heat the oil in a saucepan and gently fry the onions and garlic for 5 minutes. Add the mushrooms and fry for 2 minutes, then stir in the rice for a further 2 minutes. Add the wine and stir until absorbed by the rice.
- Add half the stock and bring to the boil, then lower the heat and simmer gently, stirring frequently, until the stock has been absorbed.
- Add the remaining stock and simmer very gently, stirring frequently, until absorbed. After about 15 minutes, mix in the diced chicken and cook for 5 minutes, until the rice is creamy and tender but firm to the bite.
- Season to taste and turn into a serving dish. Sprinkle with the nuts and parsley before serving.
Calories: 476 kcal
Carbohydrates: 52 g
Protein: 23 g
Fat: 17g
Saturated Fat: 3 g
Cholesterol: 45 mg
Sodium: 175 mg
Potassium: 479 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 197 IU
Vitamin C: 4 mg
Calcium: 20 mg
Iron: 4 mg