Chicken, leek and mushroom risotto
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Time to make:
$6.70 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
200g chicken breast fillet, cut into 2cm pieces
1 small leek, finely sliced
200g Swiss brown or button mushrooms, sliced
1/2 cup reduced-salt chicken stock
250g pouch low-GI microwavable white rice, heated
1/3 cup chopped fresh herbs, such as chives and parsley
60g baby spinach
1/4 cup light thickened cream
2 tablespoons grated parmesan cheese
Nutritional information (per serve)
Instructions and steps:
Step 1Heat the olive oil in a deep non-stick frying pan over a medium heat. Cook the chicken for 2–3 minutes, or until browned. Remove from pan and set aside.
Step 2Add leek and mushroom to the pan; cook for 2–3 minutes. Combine the chicken stock with 1/2 cup of water.
Step 3Add cooked rice and half of the stock mixture; stir over medium heat until rice absorbs the liquid. Return the chicken and any juices to the pan. Add remaining stock mixture and continue to cook the risotto until the liquid is absorbed.
Step 4Stir through the herbs, baby spinach, cream and parmesan. Season risotto with cracked black pepper and serve immediately.
Vary the vegetables to use whatever you have on hand.
About this recipe
First published: May 2018