Nutrition Information
Per Serve
Energy: 2021kJ/483 Cals (23%)
Protein: 28g (56%)
Fat: 10g (14%)
Sat fat: 3g (13%)
Carb: 62g (20%)
Sugar: 2g (2%)
Fibre: 4g (13%)
Sodium: 1100mg (55%)
Try our tasty chicken and mushroom risotto for dinner this week. It’s a great way to refresh your weekly repertoire.
Be waste wise while adding more colour and flavour to your meal by using parmesan rind and onion skin in this recipe for chicken and mushroom risotto. Start by placing the stock in a medium saucepan with the parmesan rind and onion skin. Then bring to a simmer over high heat. While the stock is simmering, heat some of the oil in a large deep frying pan over medium high heat. Cook half the chicken, turning, for two minutes or until browned and just cooked through. Then transfer to a bowl and repeat with the remaining chicken. Next, add the mushrooms to the pan. Cook for two minutes or until golden. Add the mushrooms to the bowl with the chicken and loosely cover with foil to keep warm. Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and then discard. Heat a little more oil in the pan over medium heat. Add the onion and garlic and cook, stirring, for five minutes until the onion softens. Add the rice and stir for two minutes or until the grains appear glassy. Next, add the wine or extra stock and bring to a boil, stirring constantly for two minutes. Add a ladle of hot stock, stirring until the liquid is completely absorbed. Repeat with the remaining stock, stirring constantly and allowing the liquid to absorb before adding more stock. Continue cooking until the rice is tender yet firm to the bite and the risotto is creamy. This should take about 20 minutes or so. Then add the chicken, mushrooms and add the rocket to the risotto. Stir until the chicken is heated through and the rocket wilts. Remove from the heat and stir in half the grated parmesan. To serve, divide the risotto among serving bowls and sprinkle with the remaining parmesan. Try these clever waste-wise hacks to take your recipes to the next level.
4
10m
35m
Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the chicken, turning, for 2 mins or until browned. Transfer to a bowl. Repeat with remaining chicken. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden. Transfer to the bowl with the chicken. Loosely cover to keep warm.
Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.
Heat remaining oil in the pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Add chicken, mushroom and rocket to the risotto mixture and stir until the chicken is cooked through and rocket just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.
Waste wise
When you get to the end of a wedge of hard cheese like parmesan, cover the rind in plastic wrap and freeze it. Use it to add flavour to soups and risottos like this one.
Energy: 2021kJ/483 Cals (23%)
Protein: 28g (56%)
Fat: 10g (14%)
Sat fat: 3g (13%)
Carb: 62g (20%)
Sugar: 2g (2%)
Fibre: 4g (13%)
Sodium: 1100mg (55%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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