Arabella Weir's chicken and mushroom risotto
recipe
Arabella Weir's chicken and mushroom risotto
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'This is the only thing I can cook, and everybody likes risotto. It's all in the stirring!' Arabella Weir
Ingredients
- 230g (1/2 lb) mushrooms, chopped
- 300g (2/3 lb) chicken breasts
- 1.25l (51/2 cups) low-salt chicken broth or stock, more if needed
- 1 tablespoon cooking oil
- 2 cloves of garlic
- 1 onion, chopped
- 350g (8oz) Arborio rice
- 125ml (1 glass) dry white wine
- 120g grated Parmesan cheese, plus more for serving
- 10g (2 tablespoons) chopped fresh parsley
- 1 teaspoon salt
- Pinch of freshly ground black pepper
Serves:
4
Preparation:
70
Total Time:
70min
Directions
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- Brown the garlic and then onions in olive oil in a heavy bottomed pan. Have the hot stock standing by; low-salt is best as it reduces further when cooking into the rice and can become too salty. When the onions and garlic are done, add the rice little by little. Once the rice is in and has gone slightly glassy, start adding the stock little by little, stirring all the time. Cook the rice until al dente, then add the chopped up chicken and mushrooms.
- Keep stirring - this is the boring bit - for about - 20 minutes depending on how much rice you've got. Just before you take it off the heat, add the freshly chopped parsley, stirring it well in. Serve with grated parmesan and a green salad.
Source: Cancer Research UK's Dine at Mine fundraising campaign
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