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Mushroom risotto with tarragon chicken
Mushroom risotto with tarragon chicken
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Effortless risotto, no stirring required for a stress-free meal.
Ingredients:
  • 750ml (3 cups) chicken style liquid stock
  • 500ml (2 cups) water
  • 2 garlic cloves, finely chopped
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) white wine
  • 4 (about 200g each) single chicken breast fillets, halved horizontally
  • 40.00 ml chopped fresh tarragon
  • 40g butter
  • 200g small Swiss brown mushrooms, trimmed, quartered
  • 150g oyster mushrooms, torn
  • 62.50 ml chopped fresh continental parsley
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • In a saucepan, gently simmer the stock and water. Meanwhile, heat half the oil in a heavy-based saucepan. Sauté the leek and garlic until soft. Stir in the rice until translucent. Deglaze with wine, then add the stock mixture. Boil, stir, then simmer covered for 20 minutes until rice is tender.
  • In a large non-stick pan over medium heat, heat the remaining oil. Season both sides of the chicken with salt, pepper, and tarragon. Cook the chicken for 3 minutes on each side until golden and fully cooked. Transfer the chicken to a plate, cover with foil to keep warm. In the same pan, heat half of the butter over medium heat. Add the mixed mushrooms and cook for 5 minutes, stirring occasionally, until soft.
  • Combine mushroom mixture, parsley, half of the butter, and half of the parmesan with the risotto. Season with salt and pepper, stirring until fully mixed. Cut the chicken into thick diagonal slices. Serve the risotto in bowls, topping with chicken and the rest of the parmesan.

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