Monday, 15 July 2013

Chicken and Mushroom Risotto

Serves 2

Extra Easy - 0 syns, HEXa

150g Risotto rice (Arborio)
1 pt Chicken Stock (more if needed)
4 Chicken thigh fillets, chopped into chunks and excess fat removed
Couple of handfuls of Chestnut mushrooms, sliced
4 shallots, sliced
2 garlic cloves, finely chopped
4 tbsps grated Parmesan (HEXa)
1 tsp thyme
Salt & Black Pepper

1. Fry the shallot in a frying pan sprayed with frylight until slightly softened.
2. Add the garlic, mushrooms and chicken, then add the thyme and seasoning and fry until the chicken has whitened. Spray the pan with more frylight if needed and add the rice and stir through.
3. Add a glug of the hot chicken stock at a time, stirring until the liquid has been absorbed by the rice and repeat. Keep doing this until the rice is cooked and the stock has run out. If needed, add more hot water to the pan until the rice is cooked through.
 4. Take it off the heat and stir through half of parmesan. Serve with the remaining parmesan sprinkled on top and a grinding of black pepper.

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