Friday, October 29, 2010

Chicken and Mushroom Risotto

The best type of rice to use in risottos is the short grained arborio variety. However, I generally use basmati for this dish since it is lower in GI and cooks quicker when I am in a rush. Brown rice basmati is also available now which will make this rice dish even more nutritious.

Chicken and Mushroom Risotto
2 tbsp olive oil
2 garlic cloves, crushed
1 onion, finely diced
1 cup rice
1/2 cup white wine
2 cups reduced salt chicken stock
10 mushrooms, sliced (button or oyster)
2 tbs shredded parmesan cheese (approx15g)
120g mixed baby spinach and rocket leaves
Cracked black pepper

  1. Heat oil in a deep saucepan and lightly fry onions and garlic.
  2. Add chicken to brown and remove once cooked
  3. Add rice to saucepan, stirring whilst cooking.
  4. Pour in white wine and then stock.
  5. Add sliced mushrooms.
  6. Season with pepper. You should not need to add any additional salt.
  7. Cook gently until almost all liquid is absorbed and rice is almost cooked. Place lid on saucepan and remove from heat to rest for at least 10 minutes.
  8. Stir through parmesan and spinach mix
  9. Serve hot, topped with a sliver of fresh parmesan

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