Chicken and Mushroom Risotto

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
3,797 Reviews
Cals 879 · Prot 58 · Carbs 97 · Fat 25
Weekly classic
Family Friendly
Try Hello Chef Now
45 min
Chicken and Mushroom Risotto
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
3,797 Reviews
Cals 879 · Prot 58 · Carbs 97 · Fat 25
Weekly classic
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken breast
300 Grams
Water
700 ML
Chicken stock cube 4*5*9*15*
1 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Butter 4*
50 Grams
Arborio rice
160 Grams
Fresh parsley
15 Grams
Grana padano 4*5*
60 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3661 / 879
Fats (g) 24.8
of which saturated (g) 20
Carbohydrates (g) 97
of which sugars (g) 8.1
Fibers (g) 6.7
Proteins (g) 58.1
Salt (g) 3.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Start risotto

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.
Simmer

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.
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.
Cook chicken

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.
Finish risotto

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.
Serve

6 Serve

Divide the risotto among bowls and garnish with the remaining fresh parsley.
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