A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
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Friday, 9 December 2011

Chicken and Mushroom Risotto

Makes: 4
2.5L chicken stock
40g butter
½ cup extra virgin light olive oil
2 brown onions, finely diced
4 cups arborio rice
Large handful of fresh thyme leaves, if unavailable dried leaves are fine)
½ cup dry white wine
1 double chicken breast fillet, cut into 1cm pieces
1 cup button mushrooms, sliced
4 garlic cloves, crushed
1 ½ cups finely grated parmesan
1.      Heat butter and olive oil in a large saucepan, add onion and chicken. Cook , whilst stirring, until onion is translucent. Add the rice and small handful of thyme, stir frequently and cook until grains are slightly glassy in appearance.
2.      Add the wine and ½ the stock to the pan, reduce heat to a simmer stir regularly and cook until the liquid is absorbed. Slowly add more stock, continue stirring.
Cook for a further 20- 30 minutes or until rice is tender, taste- rice should be firm and the risotto creamy.
3.      Add the mushrooms, garlic, parmesan and all remaining thyme leaves to the risotto and stir thoroughly. Cook for another 2 minutes.
Season with salt, pepper and more parmesan (if you like) to serve.
(Note: left over mixture can be cooled and used the following day to make Arancini.)

Oven Baked Arancini from taste.com.au 

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