Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken, mushroom & leek risotto. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chicken, mushroom & leek risotto is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Chicken, mushroom & leek risotto is something that I have loved my entire life.
The mushrooms should first be deep fry to sealed its flavor before cooking. Chicken Mushroom Buckwheat SoupHavoc in the Kitchen.
To begin with this recipe, we have to first prepare a few components. You can cook chicken, mushroom & leek risotto using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, mushroom & leek risotto:
- Make ready 175 g risotto rice
- Prepare 2 chicken breasts
- Prepare 2 leeks
- Prepare Handful mushrooms
- Make ready 750 ml vegetable stock
- Take 1/2 onion
- Get Clove garlic
- Take Handful grated Parmesan
- Prepare 2 knobs butter
Instructions to make Chicken, mushroom & leek risotto:
- Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
- Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
- Add chicken and heat for about 5 minutes, until coloured.
- Add rice, mix well and toast for a minute.
- 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)
- When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
- Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
- Serve risotto with mushrooms on top. Enjoy!
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