Recipe Origin Australia
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 35 min 00:35
Ready in 50 min 00:50
Difficulty Experienced
Cooking Method Simmer
Ingredients Alcohol Chicken Meat Mushroom Rice Vegetable
Equipment Gas Stove
Recipe Type Dinner Main Dish Side Dish
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Chicken and Mushroom Risotto Chicken and Mushroom Risotto

Chicken and Mushroom Risotto

This is my favorite risotto recipe that I have eaten both as a one pot pot main and as a side or foundation to another meal.

It can easily be cooked over a camp fire in a Dutch oven or pot on a camp gas stove. Either way the trick is to keep stirring and keep a close eye on the heat.

Perfect for a cool evening while camping with a healthy carbohydrate boost for the next adventure. If you are able to identify and forage mushrooms, this could be a good way to cook them.

Ingredients

1 liter chicken stock (2 pints chicken broth)

1 teaspoon dried thyme

2 tablespoons olive oil

2 tablespoon butter

2 chicken breasts, diced

1 small onion, finely diced

2 cloves garlic, finely diced

2 cups (400g) risotto rice, such as Arborio

1 cup white wine, Chardonnay

10 button mushrooms, sliced

1/2 cup grated Parmesan cheese

salt and pepper, to taste

Equipment

1 large pot

1 small pot

Recipe Directions

  1. Place the chicken stock and thyme on to simmer in a small pot.

  2. In a large pot add the olive oil and butter then place on a moderate heat. When the butter has melted add the diced chicken and cook until white all over.

  3. Add the onion and garlic then saute until the onion is transparent.

  4. Add the risotto rice and stir into the chicken, onion, garlic and oil. When the rice has absorbed all the oil, add the wine.

  5. When the wine is almost absorbed, add some mushrooms and a ladle of the chicken stock. Continue to add mushrooms and chicken stock until both are completely used.

  6. Taste the risotto, if the rice is still hard additional liquids need to be added this could be more chicken stock if available, wine, or if needed water. When the rice is cooked add 3/4 of the Parmesan cheese and stir through. Taste, then season with salt and/or pepper as needed.

  7. Serve while still hot, topped with the remaining Parmesan cheese.

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Recipe Origin Australia
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 35 min 00:35
Ready in 50 min 00:50
Difficulty Experienced
Cooking Method Simmer
Ingredients Alcohol Chicken Meat Mushroom Rice Vegetable
Equipment Gas Stove
Recipe Type Dinner Main Dish Side Dish
Share: