Chicken and Mushroom Risotto
Member recipe

Chicken and Mushroom Risotto

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(1 ratings)

Member recipe by


Serves 1

A tasty, quick and easy dish which will leave you licking your lips!

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  • 80g Mushrooms, Chopped
  • 50g Peas
  • 50g Sweetcorn
  • 20g Onion, Chopped
  • You can choose which vegetables you wish to use and/or can substitute some in as long as the total weight of the veg adds up to 200g
  • 250g Chicken Breast
  • 1 tbsp oil
  • 75g Risotto rice - Arborio
  • Sotck cube - chicken or vegetable
  • 500ml water


    1. Wash, prepare and chop vegetables. Cut the vegetables evenly so that they are not too big and chunky
    2. Cut the Chicken into 2cm pieces
    3. Place the oil into a frying pan and heat. When oil is warm add the onion and raw meat. Fry this for 3-4 minutes. Be careful not to overheat the oil
    4. Add the rest of the vegetables and cook for 5 minutes.
    5. Add the rice and cook for 1 minute until it goes transparent.
    6. Add a crumbled stock cube plus 500ml of water. Bring to medium heat and then when the mixture boils turn the heat down and simmer on a low heat for 20 minutes. The rice should be soft and fluffy at the end and it should have absorbed the liquid.
    7. Dish up and Enjoy!!!

Comments, questions and tips

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6th Jan, 2012
Found this recipe a bit lacking in flavour but that is down to personal taste. It is easy and a good use of left over roast chicken. I might try it with a bit of bacon added next time!
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