Chicken and mushroom risotto recipe

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  • Serves 2
  • 10 mins to prepare and 20 mins to cook
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chicken and mushroom risotto 1
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Customer recipe by Andrew Thomas
Added 85 months ago

Fry the onion and garlic in a little oil on a medium heat, until soft. Add the mushrooms and diced chicken breast, cook for a further 5 minutes. Add the risotto rice and cook for 2 minutes to coat the rice and then add a quarter of the stock and let it simmer gently.

Keep adding the stock a ladle at a time, stirring continuously. When you have run out of stock the rice should be creamy. Then add the cheese, stir, season and serve on warmed plates.

Tip: Don't have the heat too high or it won't be fully cooked when the stock has run out.

 

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 onion, chopped
  • 1tsp chopped garlic
  • 8 mushrooms, sliced
  • 1 small chicken breast, diced
  • 150g risotto rice
  • 2 pints vegetable and chicken stock mix
  • 20g strong Cheddar
  • pinch black pepper
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