Chicken Mushroom & Lemon Risotto

Risotto is always a delicious idea!

Italian food is always hearty and soul soothing. If you would love to learn an array of Italian recipes then check out this class: Escape to Italy

Ingredients

  • 1.5 cups of chicken stock or vegetable stock
  • 1 tablespoon butter
  • 1/4 onion, peeled and finely chopped
  • ½ a garlic clove peeled and finely chopped
  • 150gm chicken breast or chicken thigh fillets cut into finger thick pieces
  • 3 oyster mushrooms torn into half
  • 3 button mushrooms cut into half
  • 3 shitake mushrooms cut into half
  • 1 tablespoon butter
  • ½ cup of risotto rice
  • ¼ cup of white wine
  • ½ teaspoon of thyme leafs chopped or sage or rosemary or oregano
  • Zest of ¼ lemon
  • Juice of ¼ lemon
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch of salt (depending on the saltiness of your stock
  • 1 pinch of pepper
  • 1 tablespoons chopped parsley or dill or basil or coriander or chives
  • 1.5 cups of chicken stock or vegetable stock
  • 1 tablespoon butter
  • 1/4 onion, peeled and finely chopped
  • ½ a garlic clove peeled and finely chopped
  • 150gm chicken breast or chicken thigh fillets cut into finger thick pieces
  • 3 oyster mushrooms torn into half
  • 3 button mushrooms cut into half
  • 3 shitake mushrooms cut into half
  • 1 tablespoon butter
  • ½ cup of risotto rice
  • ¼ cup of white wine
  • ½ teaspoon of thyme leafs chopped or sage or rosemary or oregano
  • Zest of ¼ lemon
  • Juice of ¼ lemon
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch of salt (depending on the saltiness of your stock
  • 1 pinch of pepper
  • 1 tablespoons chopped parsley or dill or basil or coriander or chives

Method

  • Place the stock into the small stock pot and bring to the boil
  • In-between heat the wider pot for 1 minute
  • Add 1 tablespoon of butter, onion, garlic and the chicken and cook for 4 minutes. Reducing the heat to medium if you find the onions start to colour
  • Add all the different types of mushrooms and cook for another 3 minutes. Then remove the content onto a separate plate
  • Place the pot back onto the heat and add 1 tablespoon of butter and add the rice and cook under constant stirring for 2 minutes
  • Add the white wine and stir, then add half the stock and stir every 30 seconds
  • Turn the teakettle on (you might not need the extra water but it is handy to have it boiling hot
  • Add the remaining stock to the rice. Then add the thyme, the lemon zest and the lemon juice and stir the rice every minute for 30 seconds
  • Once the rice has absorbed almost all the moisture check it for its doneness, it is ready when it has a slight bite to it and you are happy with its texture. If it is undercooked add ¼ cup of boiling hot water (add more after that has cooked away and you check it again)
  • Once you are happy add the parmesan cheese, the chicken and mushroom mixture and stir – almost whipping the mixture together
  • Finally, add the herbs, salt and pepper and stir together and serve
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