Lemon Risotto with Chicken, Mushrooms and Chives
A comforting Lemon Risotto with Chicken, Mushrooms and Chives – perfect dinner idea.
Lemon Risotto with Chicken, Mushrooms and Chives A comforting Lemon Risotto with Chicken, Mushrooms and Chives – perfect dinner idea. |
| Servings | Prep Time |
| 4servings | 15min |
| Cook Time |
| 30min |
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Ingredients
- 2tablespoons butter
- 1tablespoon olive oil
- 1medium brown onionfinely chopped
- 1teaspoon crushed garlic
- 1cup dry white wine
- 1,5cups risotto rice
- 1,5liter chicken stock
- 1 lemonjuices and zest retained
- 3tablespoons butter
- 1tablespoon olive oil
- 2cups sliced chicken tendersor 2 chicken breasts – cut in strips
- salt and black pepperto season
- pinch chili flakes
- 2cups chopped mushrooms
- 1/2cup dried porcini mushroomssoaked in hot water for 15min
- 100gr grated parmesan
- handful finely chopped chives
- season to taste
Instructions
- First off, get those dried porcini mushrooms soaking in hot water before you start – 15 min should be fine.
- Then, in a medium sized pot, heat the butter and olive oil and saute the onion and garlic.
- Once translucent, add the rice and allow to fry a little. Add the wine. Stir.
- Once the wine is cooked through, add a ladle of stock and turn the heat down to a simmer.
- Once the stock is absorbed, add more as you go, stirring as you go to loosen the starch into creamy goodness.
- Once all the stock is absorbed, after about 15 minutes, taste test to see if your rice is cooked. It should still be all dente when it’s done. Season and add the lemon juice and zest. Mix through.
- Meanwhile, heat the next bit butter and olive oil and fry the chicken with chili flakes and seasoning until done. Remove from pan.
- Add the chopped mushrooms and dried porcini (with its liquid) and saute until soft.
- Lastly, bring your dish together by adding the chicken, cooked mushrooms and Parmesan. Give it a mix through and garnish with fresh chives.