Chicken, mushroom and lemon risotto
for 4 people
Arborio rice is one of those staples you should keep on hand for emergencies and with a few key ingredients and creative thinking you can whip up a super-tasty risotto. I like to use plenty of garlic, parmesan and, of course, a good quality stock. I added mushrooms and chicken for a wholesome meal and doubled the recipe to feed all the guests — all of whom were roped in to take turns stirring the risotto.
Ingredients
| 2 Tbsp | Olive oil |
| 1 Tbsp | Butter |
| 1 | Onion, finely chopped |
| 4 cloves | Garlic, crushed |
| 400 g | Chicken breasts, sliced thinly (Main) |
| 1 cup | Arborio rice (Main) |
| ½ cup | White wine |
| 2 cups | Mushrooms, roughly chopped (Main) |
| 1 Ltr | Chicken stock, warm |
| 1 | Lemon, zest and juice |
| 1 Tbsp | Butter |
| 1 cup | Grated parmesan cheese, plus extra for garnish |
| ½ cup | Chopped parsley |
Directions
- In a heavy based saucepan, heat olive oil and butter on medium heat. Add onion and garlic. Cook for 5 minutes until completely soft but not browned. Add chicken, stirring until slightly coloured.
- Pour in rice and stir for 2 or 3 minutes then add wine, cooking until it has all been absorbed. Stir through the mushrooms.
- Start adding your stock 1 cup at a time and allow it to be absorbed before adding the next. Continue until all the stock is used and you have a creamy risotto. This will take about 20 minutes.
- Stir through the lemon, butter, parmesan and season with salt and plenty of freshly ground pepper.
- Finally fold through the parsley and serve hot.