Chicken, Mushroom & Tomato Risotto

This is always a winner in our house and despite what you may hear on Masterchef its really not that hard to make & unless you have the time you don’t need to stand there and stir it constantly, you do however have to keep an eye on it, so for busy Mums & Dads, it might be worthwhile making this while the kids are at the table doing their homework or playing underfoot.
Now because I have made this recipe over and over again I don’t measure the ingredients and go by taste, last night that all changed and I measured especially for you.
You will need:
2 cups aborio rice, 1 large onion diced, 2 cloves garlic minced or diced, 1 400g tin crushed tomatoes, 2 chicken thighs, 1 large open mushroom or 6 small mushrooms diced, 3 tsp powdered chicken stock, 5 1/2 cups boiling water, Pepper to taste, handful chopped parsley, lug of extra virgin olive oil, Freshly grated Parmesan cheese & knob of butter.

You need to keep in mind that the stock, parmesan & butter all contain salt so there really isn’t any need to add extra, but the best way to monitor this is to keep on tasting.
In either a large saucepan or deep frying pan add the oil, onions, garlic, pepper & mushrooms, gently fry everything until you start to get colour on the onions & mushrooms.
Add the diced chicken and saute until it’s just starting to brown. Add the stock powder & rice and stir until its all coated in the oils & juices. Then just as it’s starting to stick deglaze the pan with 2 cups of the boiling water. Stir gently & add the tinned tomatoes, you should have enough liquid in the pan to be able to move the rice around without stirring it.
Reduce the heat to a gentle simmer and keep adding the water as required, you want the rice to keep its shape but be al dente, It’s better to add boiling water as that way you don’t have to wait for the risotto to get back up to simmering point after each addition.
After about 30 mins you should start to see everything coming together and the rice should be almost done, stir in a knob of butter and turn off the heat. Add the grated parmesan & chopped parsley, you need to ensure that you only add the parmesan at the end as you don’t want to cook it as it goes stringy.
Serve with as much extra parmesan as you like.
This recipe would serve 2 adults & 2 kids, but provides us with enough for dinner for 2 adults, 1 small child & a baby plus enough for hubby’s lunch the next day.

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2 thoughts on “Chicken, Mushroom & Tomato Risotto

  1. Hi Kat, um… I guess it sort of tastes like rice, but with all the other flavours it is really very yummy and I think easy, you just have to keep an eye on it, think of it a bit like paella but not as dry. The best thing is you can put almost anything in it and it’s all in the one pan which saves on dishes and I think that’s always a bonus!
    I noticed you said you like bacon on your blog, before I met my husband I used to make one with Bacon & Tomatoes and it’s delish as well. Give that one a go too.. Just add about 10 rashers of bacon diced & without the rind pan fry that with the onions & garlic and everything else is the same, although if you are cooking for 2 instead of 4 you could halve the rice & stock quantities unless you want left overs. Let me know how it goes 😀

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