Chicken and Mushroom Risotto with Walnuts

8331

4Serves

EasyDifficulty

20 MINSPreparation

45 MINSCooking

This risotto is made using equal parts milk and stock, making it ultra creamy and higher in protein, calcium than your average risotto.

Ingredients

olive oil spray
500g skinless chicken breast fillet
1 leek, thinly sliced
2 garlic cloves, crushed
200g button mushrooms, thinly sliced
2 cups arborio rice
1.25 L salt-reduced chicken stock
1.25 L milk
1/4 cup finely grated parmesan cheese
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped toasted walnuts
freshly ground black pepper, to taste

Method

  1. Spray a large heavy-based saucepan with oil and heat over medium-high heat. Cook chicken for 3-5 minutes on each side or until browned and just cooked through. Rest chicken in a warm place for 10 minutes before slicing.
  2. Re-spray saucepan with oil and cook leek and garlic for 2-3 minutes, until softened. Add mushrooms and cook stirring for 2-3 minutes until tender. Add rice and cook, stirring for 1 minute until well coated.
  3. Add stock and milk to pan. Cover and bring to boil. Reduce heat to low and simmer, covered for 25 minutes or until rice is almost tender. Remove lid and simmer for a further 10 minutes.
  4. Stir in chicken, parmesan, parsley and half the walnuts. Serve risotto sprinkled with remaining walnuts and a sprinkling of pepper.
Handy Tips

Replace button mushrooms with Swiss Brown or Portobello mushrooms for a fuller flavoured risotto.
Risotto can be reheated in the microwave, stir in a few tablespoons of boiling water to 'loosen' risotto before serving.
Use leftover risotto to make risotto fritters -take heaped tablespoonfuls of risotto and flatten into pattie shapes. Dust with breadcrumbs, spray with oil and air fry until crisp.

Rate this recipe
Calcium
562
Carbohydrates
103.8
Energy
3251
Fat Total
18.1
Fat Saturated
7.3
Fibre
3.3
Iron
2.2
Protein
54.5
Sodium
1138
Sugar
22.1