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    You are in: Home / Recipes / Chicken and Mushroom Risotto Recipe
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    Chicken and Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    tomoko matsunaga's Note:

    another yummy recipe that I want you to try! They were really good and easy to make!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180°C Heat 2 tablespoons oil in a saucepan over medium heat. Add leek, garlic and mushrooms and cook for 3 minutes or until soft. Stir in rice and cook for 1 minute. Add stock and bring to the boil. Transfer to an ovenproof dish.
    2. 2
      Cover and bake in oven for 20 minutes or until stock is almost absorbed.
    3. 3
      Meanwhile, heat remaining oil in a frying pan over medium heat. Season chicken with salt and pepper. Cook for 4 minutes each side or until just cooked through. Transfer to a plate. Cover and stand for 5 minutes.
    4. 4
      Slice chicken across the grain. Stir chicken, lemon rind and tarragon into risotto. Cover and stand for 5 minutes. Season with pepper. Serve.

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    Ratings & Reviews:

    • on November 22, 2010

      45

      Looks delicious but the mushrooms seem to be missing from the ingredients list. How much mushrooms should go into this dish? Other than that, great!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken and Mushroom Risotto

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 587.6
     
    Calories from Fat 154
    26%
    Total Fat 17.1 g
    26%
    Saturated Fat 2.8 g
    14%
    Cholesterol 7.2 mg
    2%
    Sodium 350.5 mg
    14%
    Total Carbohydrate 94.6 g
    31%
    Dietary Fiber 4.5 g
    18%
    Sugars 4.6 g
    18%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    chicken breast fillets

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