Chicken, Philly & Shitake mushroom risotto
recipe
Chicken, Philly & Shitake mushroom risotto
No commentsIngredients
- 1 tbsp oil
- 2 large chicken breasts cut into strips
- 250 g shitake mushrooms
- 1 onion finely diced
- 1 clove garlic crushed
- 350 g Arborio rice
- 1 small glass white wine
- 1 1/2 l chicken stock (hot)
- 60 g baby spinach
- 120 g Philadelphia Extra Light
- finely grated lemon rind & chives to garnish
Serves:
4
Preparation:
10
Cook Time:
35
Total Time:
45min
Directions
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- Heat half of the oil in a large heavy based saucepan and brown the chicken on all sides then remove and set aside. Add the remaining oil add the mushrooms, onions and garlic and sauté for 2-3 mins then remove the mushrooms and set aside.
- Add the rice and stir to coat in oil. Add the wine and stir until it’s absorbed. Pour in half of the stock and stir until that’s absorbed then pour in half the remaining stock, repeat this until all of the stock is absorbed and the rice is tender.
- Return the chicken and mushrooms to the pan along with the spinach and Philly, stir well and cook for a further 2 mins, season to taste. Divide between 4 plates and garnish with lemon rind and chives.
- If you prefer not to cook with wine swap it for more chicken stock.
Source: http://www.philadelphia.co.uk/philadelphia3/page?PagecRef=1
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