MUSHROOM, CHICKEN AND LEMON RISOTTO

26 June 2020

MUSHROOM, CHICKEN AND LEMON RISOTTO

Print Recipe
CHICKEN, MUSHROOM AND LEMON RISOTTO
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion finely chopped
  • 4 cloves garlic crushed
  • 400 g chicken breast sliced thinly
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 2 cups mushrooms roughly chopped
  • 1 litre chicken stock warm
  • Zest and juice of 1 lemon
  • 1 Tbsp butter
  • 1 cup grated Parmesan plus extra for garnish
  • Salt and freshly ground pepper
  • 1/2 cup chopped parsley
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion finely chopped
  • 4 cloves garlic crushed
  • 400 g chicken breast sliced thinly
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 2 cups mushrooms roughly chopped
  • 1 litre chicken stock warm
  • Zest and juice of 1 lemon
  • 1 Tbsp butter
  • 1 cup grated Parmesan plus extra for garnish
  • Salt and freshly ground pepper
  • 1/2 cup chopped parsley
Instructions
  1. In a heavy based saucepan, heat olive oil and butter on medium heat. Add onion and garlic. Cook for 5 minutes until completely soft but not browned. Add chicken, stirring until slightly coloured.
  2. Pour in rice and stir for 2 or 3 minutes then add wine, cooking until it has all been absorbed. Stir through the mushrooms.
  3. Start adding your stock 1 cup at a time and allow it to be absorbed before adding the next. Continue until all the stock is used and you have a creamy risotto. This will take about 20 minutes.
  4. Stir through the lemon, butter, parmesan and season with salt and plenty of freshly ground pepper.
  5. Finally fold through the parsley and serve hot.
Chicken, Mushroom
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