Chicken, mushroom & leek risotto
Chicken, mushroom & leek risotto

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken, mushroom & leek risotto. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken, mushroom & leek risotto is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken, mushroom & leek risotto is something which I’ve loved my whole life. They are nice and they look fantastic.

Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! We Have Almost Everything on eBay. This creamy chicken and mushroom dinner for two is really satisfying, but surprisingly low in calories.

To begin with this recipe, we must prepare a few ingredients. You can cook chicken, mushroom & leek risotto using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken, mushroom & leek risotto:
  1. Take 175 g risotto rice
  2. Get 2 chicken breasts
  3. Take 2 leeks
  4. Get Handful mushrooms
  5. Make ready 750 ml vegetable stock
  6. Get 1/2 onion
  7. Prepare Clove garlic
  8. Take Handful grated Parmesan
  9. Make ready 2 knobs butter

Hold it flat with the palm of your non-knife hand. Using a sharp chef's knife, carefully. Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken.

Instructions to make Chicken, mushroom & leek risotto:
  1. Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
  2. Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
  3. Add chicken and heat for about 5 minutes, until coloured.
  4. Add rice, mix well and toast for a minute.
  5. 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)
  6. When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
  7. Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
  8. Serve risotto with mushrooms on top. Enjoy!

Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken. Turn over and sear, then set aside. Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft.

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