Chicken and Mushroom Risotto
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 798 · Prot 61 · Carbs 97 · Fat 23
Weekly classic
Family Friendly
45 min
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 798 · Prot 61 · Carbs 97 · Fat 23
Weekly classic
Family Friendly
Ingredients
Risotto
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*
20 Grams
Arborio rice
160 Grams
Fresh parsley
15 Grams
Grated Parmesan
4*
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) | 3330 / 798 |
| Fats (g) | 23.3 |
| of which saturated (g) | 7.3 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 8 |
| Fibers (g) | 6.7 |
| Proteins (g) | 61.2 |
| 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
1 Prep
- Boil the measured water.
- Add the stock cube and boiled water to a jug and set aside.
- This is the 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.
2 Start risotto
- Heat a pot or pan over a medium heat with a drizzle of olive oil.
- Fry the mushrooms for 5-6 min 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.
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 the 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.
4 Cook chicken
- Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil.
- Fry the chicken pieces for 5-7 min until cooked through.
5 Finish risotto
- Once the risotto is cooked, add the chicken, grated parmesan, half of the chopped parsley (reserve the rest for garnish!) and a squeeze of lemon juice.
- Season with salt and pepper.
6 Serve
- Serve the Chicken and Mushroom Risotto, garnished with the remaining fresh parsley.
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