THE FITBUG RECIPE BOOK

Posted 07 November 2006

CHICKEN AND MUSHROOM RISOTTO

Serves 4

Ingredients:
1 litre chicken stock
250ml white wine
2 tbsp olive oil
1 small onion
300g Arborio rice
40g freshly grated parmesan
4 skinless chicken breasts
300g mushrooms
Black pepper

How to: 

• Bring the stock to the boil and leave simmering over a gentle heat
• Heat the oil in a large pan and fry off the chicken for 3-5 minutes until it is sealed
• Add the mushrooms and onions and fry for a further 2 minutes or until the onions are soft
• Add the rice to the pan and cook for approximately 2 minutes until the rice is translucent
• Pour in the wine and stir until the water has been absorbed
• Add the stock one ladle at a time waiting until each has been absorbed before adding the next
• Continue cooking for approximately 20 minutes or until all the stock has been absorbed
• Season with fresh ground pepper
• Remove from the heat and stir in the parmesan.
• Serve immediately.