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.
Preparation time : 15 minutes,
Cooking time : 40 minutes,
Calories per serving: 400


serves 4
8 oz (225 g) cooked chicken
2 medium, onions
1 clove garlic
6 oz (175 g) mushrooms
2 tablespoons virgin olive oil
8 oz (225 g) Italian risotto or Arborio rice
1/4 pint (150 ml) dry white wine
3/4 pint (450ml) chicken stock
Salt and freshly ground black pepper
1 oz (25 g) pine nuts
2 tablespoons chopped parsley


1. 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.

2. Add half the stock and bring to the boil, then lower the heat and simmer gently, stirring frequently, until the stock has been absorbed.

3. 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.

4. Season to taste and turn into a serving dish. Sprinkle with the nuts and parsley before serving.

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