This creamy, deliciously filling risotto recipe will definitely please your tastebuds! This is also a great batch cook as well. The recipe serves 4, however just simply double the ingredients for a full freezer!
Risotto is defined as a northern Italian rice dish which is cooked and stirred with broth until it reaches a creamy consistency.
The history of risotto is naturally tied to the history of rice in Italy. While there are many conflicting opinions on the historical intricacies, rice was initially introduced to Sicily and Spain in the 14th century by the Arabs. The humidity of the Mediterranean was quickly found to be perfect for growing shorter grained rices and enormous profits were made by selling the rice in Genoa and the surrounding areas.
Risotto is a simple rice dish that is usually served as either an appetiser or a main course. Arborio is the preferred choice of rice for a risotto because of it’s ability to absorb liquid without overcooking.
The great thing about Arborio rice is that not only can you make several variations of a delicious risotto by adding your own ingredients and flavours, but it can also act as a substitute for pudding rice, making a delicious creamy dessert pudding. I can remember back to being at school and receiving rice pudding in my food tray with a delicious dollop of strawberry jam!
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If you do make this delicious recipe, be sure to take a snap and tag me on Instagram! @thesliceofjess
*Calorific value may change depending on brand of food used*
Chicken & Mushroom Risotto
4
servings30
minutes40
minutes549
kcalIngredients
85g Smoked Bacon Lardons
1 Onion
250g Chestnut Mushrooms
300g Arborio Risotto Rice
150ml Dry White Wine
1.4L Chicken Stock
1 Large Chicken Breast
50g Cheddar
Spray Oil
Directions
- Spray a large pan with oil.
- Cook the chicken until cooked through
- Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins.
- Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the cheddar and cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice.
- Season to taste and serve with extra cheddar, if you like.
Last updated: 6th January 2022
