Chicken & Mushroom Risotto
This easy recipe for Chicken & Mushroom Risotto is chock full of rich flavors and is the perfect comfort food.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 ounce dried morel/porcini mushrooms
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves chopped or finely sliced
- 8 ounces cremini mushrooms sliced
- 1-½ cups arborio rice
- 2⁄3 cup dry vermouth
- 2 cups chicken stock hot
- a good handful of fresh parsley chopped
- 2 tablespoons salted butter
- 1 cup leftover or cooked chicken chopped
- 2⁄3 cup grated parmesan cheese plus more for serving
- salt and freshly ground black pepper
Soak the morel mushrooms in 2-3 cups of hot water for 20 minutes, then remove the morels from the water with a slotted spoon and reserving 2 cups of the liquid.
Slice the morel mushrooms and set aside.
Heat the oil in a large saucepan and add the onion. Fry over a gentle heat for 2-3 minutes, until softened.
Add the Garlic and cook another minute.
Add the mushrooms and fry for another 2-3 minutes, until browned.
Stir in the rice and coat in the oil.
Pour in the vermouth and cook, stirring constantly, until the liquid has been absorbed.
Add a ladle full of the mushroom liquid and simmer (stirring again), until the liquid has been absorbed.
Continue adding mushroom liquid and the stock one ladle at a time until all the liquid has been absorbed and the rice is plump and tender.
Add the Chicken, parsley and butter. Stir to combine.
Salt and pepper to taste.
Serve with freshly grated Parmesan.
Calories: 777kcal | Carbohydrates: 75g | Protein: 31g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 1007mg | Potassium: 615mg | Fiber: 3g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 2.7mg | Calcium: 580mg | Iron: 5.1mg