Recipe – Chicken and Mushroom Risotto

It seems as if this blogs theme is generally veering towards cooking/food. Ideally I’d like to be posting a mixture of things but for the meantime I’m going with the flow and thought I might as well be sharing what I’ve been making recently!

This recipe was taken from The Hairy Dieters cookbook. I originally had planned to make a lentil curry that night so had chopped up onions, garlic and peppers only to discover we didn’t have any chopped tomatoes! So of course I had to search for a tomato-less meal to cook and found this. This is also why mine had green peppers in but I suppose you could add any vegetables you want (leeks might work well). Note – I didn’t have any dried mushrooms but found it really good without!

Ingredients: –

  • 10g dried wild mushrooms
  • 1 litre boiled water (900ml if not using dried mushrooms)
  • 1 chicken stock cube
  • 2 boneless, skinless chicken breasts
  • 1tbsp olive oil
  • 150g small chestnut mushrooms, wiped and sliced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 150g risotto rice (Arborio)
  • 25g Parmesan cheese, finely grated
  • 2tbsp half-fat creme fraiche
  • salt and pepper to season

serves 4

Put dried mushrooms in small heatproof bowl, pour over 100ml of boiled water. Pour rest of water into medium saucepan and stir in stock cube until dissolved. Leave mushrooms to soak.

Put chicken breasts in stock – liquid should just cover them. Place over medium heat, bring to gentle simmer, cook for 10 mins turning halfway. Liquid should simmer gently – don’t let boil. Lift chicken breasts out of stock and set aside to cool a little.

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Place large non-stick saucepan over medium-high heat, add oil. Fry sliced chestnut mushrooms for 3 mins until lightly browned, stir constantly. Add onion, garlic (peppers or other veggies!), cook until pale golden brown, stirring. Stir in rice and cook for a min with vegetables, stirring constantly until grains look translucent.

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Reduce heat to medium low, add large ladleful of the hot stock to pan and stir well. Soon as it has been absorbed, add another. Keep adding gradually until all has been used and rice looks swollen and creamy but isn’t quite tender (about 25 mins and you need to keep stirring).


Just before rice is ready, drain dried mushrooms through sieve placed over bowl, reserve soaking liquid. Roughly chop and add to pan with rice. Stir in mushroom soaking liquid, cook for a couple of mins. Risotto should look fairly saucy, if thick, stir in some extra water.

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Cut chicken into strips, stir into rice. Add Parmesan, heat through 2-3 minutes, remove from heat, check seasoning. Stir in creme fraiche, cover with lid and leave to stand for 3-5 mind before serving.


317 calories per portion


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