Chicken and Mushroom Risotto
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1 leek, white and pale green parts halved, washed, thinly slice
- 2 garlic cloves, sliced
- 2 cups arborio rice
- 4 cups chicken stock
- 2 large chicken breast fillets, trimmed
- 1 lemon, rind finely grated
- 2 tablespoons tarragon leaves, chopped
directions
- 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.
- Cover and bake in oven for 20 minutes or until stock is almost absorbed.
- 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.
- 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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RECIPE SUBMITTED BY
tomoko matsunaga
United States
Hello! I'm Tomoko Matsunaga from Japan. my host mom, Jan("JanRoundOz"she and her husband Russell are great cook, check their recipe!) introduced me this website about 3 years ago, and ever since, whenever I need to serch for the recipe,I use this site!
I am currently in Australia and studying cookery. I learnt a lot of cooking tips that I didnt know from school and It's great to learn cooking with people who are also interested in cooking!
I love cooking at home and I try to cook different food everyday like my host parents used to do! ;) Eventhough I am Japanese, my favourite cuisine is Italian (yet, I still love Japanese food)and most of the time the food that I make is Italian. but nowdays, Im also into Thai food and I love the flavour of Coriander!
I'd love to learn more about cookin and great recipes from all of you who are cooking expert!!!