Chicken, mushroom & leek risotto
Risotto day! An amazing sunny day in February called for one thing - a light summer risotto! Bonus of using #seasonsupply onion, garlic and of course - leeks!
Inspired by @alessandra “Leek & Spelt risotto” recipe.
Chicken, mushroom & leek risotto
Risotto day! An amazing sunny day in February called for one thing - a light summer risotto! Bonus of using #seasonsupply onion, garlic and of course - leeks!
Inspired by @alessandra “Leek & Spelt risotto” recipe.
Open in Cookpad AppSteps
- 1
Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
- 2
Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
- 3
Add chicken and heat for about 5 minutes, until coloured.
- 4
Add rice, mix well and toast for a minute.
- 5
Turn heat down. Add a ladle of stock to the pan, stir well to start making the rice sticky. Once the stock has evaporated, add another ladle. Repeat until the rice has just a little bite left. (About 20 minutes)
- 6
When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
- 7
Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
- 8
Serve risotto with mushrooms on top. Enjoy!
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Comments (3)
😋... apart from the 🐣