Delicious Chicken Mushroom Risotto Recipe
Posted by Nathan Lloyd | 11/03/2014 | Category: Food
Stuck for something tasty and nutritious to cook the family tonight? How about preparing this delicious Chicken and Mushroom risotto?
The recipe is detailed below and, as always, we would love to hear your feedback at the foot of this article.
• Preparation Time: Around 20 minutes
• Cooking Time: 20 minutes
• Serves: 4
Ingredients - For the chicken
- 4 Truly Irresistible British Free Range chicken breast fillets
- 80g Truly Irresistible brie, cut into cubes
- 8 Truly Irresistible summer kiss tomatoes, roughly chopped
- 4 rashers of smoked streaky bacon
- 2tsp olive oil
Ingredients – For the risotto
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2tsp olive oil
- 2 mushrooms, cut in half and thinly sliced
- 200g risotto rice
- 100g Truly Irresistible peas, defrosted
- 100ml white wine
- 400-500ml hot chicken stock made from concentrate
- 20g Truly Irresistible parmesan cheese, finely grated
- 1tbsp parsley, finely chopped
- Truly Irresistible olive oil to garnish
Pre-heat the oven to 190oC/ gas 5.
Place the chicken onto a chopping board with the underside facing upwards.
Make a small cut into the middle of the breast about 5cm in length but not all the way through. Then turn the knife and cut across making a small pocket. Fill the pocket with the brie and tomatoes and place onto a plate.
Take a rasher of the bacon and with the back of your knife rub along the bacon to make it longer and thinner.
Now wrap each of the chicken breasts with the bacon and place onto a lightly oiled tray. Drizzle over a little more basil oil and bake for 20 minutes.
Meanwhile to make the risotto, gently cook the onion in the olive oil over a low heat for 5 minutes. Next add the garlic and mushroom and continue cooking for a further 2-3 minutes stirring every so often. Now add the risotto rice and continue cooking and stirring for 1 minute before adding the white wine. Once the wine has absorbed start adding the chicken stock a 100ml at a time stirring every so often and making sure the risotto doesn’t run dry.
When the rice is almost cooked add the peas and a little more stock if you need it and cook for 2 minutes. To finish the risotto add the parmesan cheese, parsley and if you like but not essential 20g of cold butter, stir and season to taste. To serve divide the risotto onto warmed plates, slice the chicken in half and arrange on top of the risotto and finish with a little drizzle of basil olive oil and serve to great applause!
This recipe has one or more red traffic lights. It’s fine to eat occasionally or as a treat.