A true Italian risotto should have a thick and creamy consistency, which can only be obtained by using the right kind of short-grain rice. Many supermarkets sell 'Italian risotto rice', but it is worth a visit to an Italian delicatessen to buy Arborio rice, which is better still and will provide the thickest, creamiest | rice. This recipe provides a practical means of using up small amounts of leftover poultry or meat. After a roast chicken dinner, the chicken carcass can be boiled up with onions, carrots and herbs to make the stock for this recipe.

Preparation time : 15 minutes,

Cooking time : 40 minutes,

Calories per serving: 400

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Name: Chicken and Mushroom Risotto
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 225 grams cooked chicken; 2 onions; 1 clove garlic; 175 grams mushrooms; 2 tablespoons virgin olive oil; 225 grams Italian risotto or Arborio rice; 150 mililiters dry white wine; 450 mililiters chicken stock; Salt and freshly ground black pepper; 25 grams pine nuts; 2 tablespoons chopped parsley

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INGREDIENTS

225 grams cooked chicken
2 onions
1 clove garlic
175 grams mushrooms
2 tablespoons virgin olive oil
225 grams Italian risotto or Arborio rice
150 mililiters dry white wine
450 mililiters chicken stock
Salt and freshly ground black pepper
25 grams pine nuts
2 tablespoons chopped parsley

Servings

INSTRUCTIONS

1. Chop the onions, crush the garlic and slice the mushrooms. Dice the chicken. Heat the oil in a saucepan and gently fry the onions and garlic for 5 minutes. Add the mushrooms and fry for 2 minutes, then stir in the rice for a further 2 minutes. Add the wine and stir until absorbed by the rice.

2. Add half the stock and bring to the boil, then lower the heat and simmer gently, stirring frequently, until the stock has been absorbed.

3. Add the remaining stock and simmer very gently, stirring frequently, until absorbed. After about 15 minutes, mix in the diced chicken and cook for 5 minutes, until the rice is creamy and tender but firm to the bite.

4. Season to taste and turn into a serving dish. Sprinkle with the nuts and parsley before serving.

NOTES

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Chicken and Mushroom Risotto

225 grams cooked chicken 
2  onions 
1  clove garlic 
175 grams mushrooms 
2 tablespoons virgin olive oil 
225 grams Italian risotto or Arborio rice 
150 mililiters dry white wine 
450 mililiters chicken stock 
  Salt and freshly ground black pepper 
25 grams pine nuts 
2 tablespoons chopped parsley

2. Add half the stock and bring to the boil, then lower the heat and simmer gently, stirring frequently, until the stock has been absorbed.

4. Season to taste and turn into a serving dish. Sprinkle with the nuts and parsley before serving.

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 4 Servings

Calories: 543
Calories from Fat: 185 (34%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 4.9g
Cholesterol 52.9mg		16 %
Sodium 254.1mg		9 %
Potassium 585.7mg		15 %
Total Carbohydrate 57.3g		17 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 54g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 543

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