Chicken Risotto
Learn how to make creamy mushroom and chicken risotto with fluffy al dente rice. This easy risotto recipe is perfect for a weeknight family dinner.
Ingredients
1L Woolworths salt-reduced chicken stock 1 litre Woolworths salt-reduced chicken stock
2 tbs extra virgin olive oil 2 tablespoon extra virgin olive oil
150g button mushrooms, thinly sliced 150 grams button mushrooms, thinly sliced
2 cloves garlic, crushed 2 cloves garlic, crushed
1 brown onion, finely chopped 1 brown onion, finely chopped
2 cups arborio rice 2 cups arborio rice
180g chicken breast fillet, poached, shredded 180 grams chicken breast fillet, poached, shredded
120g baby spinach leaves 120 grams baby spinach leaves
1/2 bunch tarragon, leaves picked, finely chopped 1 half bunch tarragon, leaves picked, finely chopped
1 lemon, zested 1 lemon, zested
60g parmesan, finely grated 60 grams parmesan, finely grated
Instructions
- Heat stock in a medium saucepan over high heat until simmering. Remove from heat. Stand, covered, until required.
- Meanwhile, heat half the oil in a large saucepan over medium-high heat. Cook mushrooms and garlic, stirring, for 5 minutes or until mushrooms are tender. Transfer to a bowl.
- Heat remaining oil in same large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add rice and stir to coat. Add 1/2 cup stock. Cook, stirring, until absorbed. Repeat with remaining stock, 1/2 cup at a time, until liquid has absorbed and rice is tender (about 20 minutes).
- Add mushroom mixture, chicken, spinach, tarragon, zest and parmesan to risotto and cook, stirring, for 2 minutes or until spinach wilts and chicken is heated through. Serve sprinkled with extra parmesan.