Chicken and Mushroom Risotto
Risotto • Italian
Description
Chicken and Mushroom Risotto
Ingredients
- Champignons 15 oz
- Chicken fillet 5 oz
- Jasmine Rice 5 oz
- Orange Bell Peppers 1 piece
- Onion 1 head
- Garlic 3 cloves
- Marinated cherries 6 pieces
- Passata Tomato Sauce 1 tablespoon
- Dry White Wine 2 spoons
- Grated Ginger Root to taste
Step-by-Step Guide
Step 1
Cook the rice until it's about two-thirds done.
Step 2
Cut the chicken fillet into small cubes (about 1–2 cm on each side) and sauté in a large preheated skillet or saucepan with vegetable oil until cooked through (this will be the main pan where the entire dish will finish cooking).
Step 3
While continuing to fry the chicken, dice the onion into small cubes and finely chop or crush the garlic. Sauté the onion and garlic together in a heated pan with vegetable oil until golden brown, then add to the chicken.
Step 4
Chop the pepper into small cubes, cut the tomatoes into quarters, and sauté them in another pan with added tomato paste, then transfer to the main pan.
Step 5
Slice the mushrooms and sauté them in any oil until golden brown.
Step 6
Combine everything (including the rice), and add salt, pepper, and ginger powder to taste.
Step 7
Cover with a lid and cook for 5–7 minutes until done.
Step 8
Serve on its own or with a light dressing (such as Thousand Island, for example).
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