Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1L Woolworths salt-reduced chicken stock
- 2tablespoons extra virgin olive oil
- 150grams button mushrooms, thinly sliced
- 2 cloves garlic, crushed
- 1 brown onion, finely chopped
- 2 cups arborio rice
- 180grams chicken breast fillet, poached, shredded
- 120grams baby spinach leaves
- 1/2 bunch tarragon, leaves picked, finely chopped
- 1 lemon, zested
- 60grams parmesan, finely grated
Description
Learn how to make creamy mushroom and chicken risotto with fluffy al dente rice. This easy risotto recipe is perfect for a weeknight family dinner.
Method
Step 1 of 4
Heat stock in a medium saucepan over high heat until simmering. Remove from heat. Stand, covered, until required.
Step 2 of 4
Meanwhile, heat half the oil in a large saucepan over medium-high heat. Cook mushrooms and garlic, stirring, for 5 minutes or until mushrooms are tender. Transfer to a bowl.
Step 3 of 4
Heat remaining oil in same large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add rice and stir to coat. Add 1/2 cup stock. Cook, stirring, until absorbed. Repeat with remaining stock, 1/2 cup at a time, until liquid has absorbed and rice is tender (about 20 minutes).
Step 4 of 4
Add mushroom mixture, chicken, spinach, tarragon, zest and parmesan to risotto and cook, stirring, for 2 minutes or until spinach wilts and chicken is heated through. Serve sprinkled with extra parmesan.
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