Chicken and Mushroom Risotto

Weekly classic
Chef's choice
Family-Friendly
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cooking time: 45 min
Cals 832 · Prot 53 · Carbs 83 · Fat 33
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Ingredients
Number of People:

Chicken breast
300 Grams
Water
700 ML
Chicken stock cube
1 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Salted butter
50 Grams
Arborio rice
160 Grams
Fresh parsley
15 Grams
Grana padano
60 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Instructions

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1 Prep
Boil the measured water. Add the stock cube and boiled water to a jug and set aside. This is your chicken stock. Peel and finely dice the onion. Peel and mince the garlic. Roughly chop or tear the mushrooms. Chop the chicken into bite-sized pieces. 
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2 Start risotto
Heat a pot or pan over a medium heat with a drizzle of olive oil. Once hot, add the mushrooms and fry for 5-6 min or until browned. Once softened, add the onion and butter and cook for 3 min further. Add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil
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3 Simmer
Add 1/3 of the chicken stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto. Meanwhile, finely chop the parsley.
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4 Cook chicken
Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and cook for 5-7 min until cooked through.
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5 Finish risotto
Once the risotto is cooked, add the chicken, Grana padano, half of the chopped parsley (reserve the rest for garnish!) and a squeeze of lemon juice. Season with salt and pepper.
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6 Serve
Divide the risotto among bowls and garnish with the remaining fresh parsley.
Tips for fussy eaters
Cook the mushrooms separately so they can be left out for those who don't like them.
Pro tip
The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

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