The great thing about a one-pot wonder like Chicken, Mushroom and Sundried Tomato Risotto http://bit.ly/2po9vey is that the bowl warms your hands from the outside, and the rice, meat and veg warms you up from the inside. It also helps that the mushroom-rich meal tastes divine! #friendsandfamily #eatmoremushrooms #freshmushrooms #blendability #risotto #Italian #chicken #sundriedtomatoes
Chicken, Mushroom and Sundried Tomato Risotto
2 garlic cloves, finely chopped
1 medium onion, peeled and sliced
2 large chicken fillets, cut into bite-size pieces
4 cups chicken stock
2 cups Arborio rice
½ cup sundried tomatoes, cut in half
200g white button mushrooms
black pepper, to taste
1 cup baby spinach leaves
2tbsp ricotta cheese
2tbsp grated parmesan cheese
1 In a large saucepan, sauté garlic and onion and chicken pieces in a little stock and set aside.
2 Wash rice well.
3 Place remainder of stock in saucepan and bring to boil. Add ½ cup rice and gently stir until stock again boils.
4 Add a further ½ cup of rice and stir till stock again boils. Repeat until all rice is added to pan.
5 Add the chicken mixture, tomatoes, mushrooms and black pepper. Reduce heat and cook gently, stirring occasionally, for around 15 minutes until the rice is cooked and all stock absorbed.
6 Add spinach and toss to allow leaves to wilt. Remove risotto from heat and stir in ricotta cheese.
7 Serve on individual plates and sprinkle with parmesan cheese.