Chicken Risotto with Mushrooms
1 hour 10 minutes
Chicken risotto is a wonderfully comforting meal and easy to make, requiring almost no thought! The perfect midweek meal.
6 people made this
Ingredients
Serves: 4
- 3 tablespoons butter
- 1 onion, finely diced
- 1/2 red capsicum, finely diced
- 250g mushrooms, sliced
- 2 cups chicken stock
- 1/4 teaspoon salt
- 1 cup water
- 1 cup arborio rice
- 1/2 cup white wine
- 300g chicken breast, diced
- 1/2 cup Parmesan cheese, grated
- pepper, to taste
Directions
Preparation:25min ›
Cook:45min ›
Ready in:1hour10min
- In a saucepan, melt the butter over low heat. Add the onion and cook until soft, about 10 minutes. Add capsicum and mushrooms and cook another 5 minutes, stirring frequently.
- Meanwhile, in a separate saucepan, heat the stock, salt and water to a simmer.
- Add the rice to the onion and pumpkin and stir until rice is coated. Add wine and simmer 2 minutes. Stir in chicken.
- Add 1/2 cup stock and stir until absorbed. Continue adding stock mixture 1/2 a cup at a time, stirring until absorbed. The rice should take about 25 minutes to cook completely.
- Serve garnished with Parmesan and pepper.
