Wednesday, 8 March 2017

Creamy white wine, chicken mushroom and leek risotto. 😍 1 syn for the white wine per portion, Parmesan can be half hexA (15g each)

Ingredients - 
2 chicken breast chopped
150g arborio rice (risotto rice) 
1 small chopped onion
Half a sliced leek 
100g sliced mushrooms 
62ml dry white wine (2 syns) 
30g grated Parmesan (half hexa x 2) 
Fry light
Black pepper
1 tsp Chilli flakes 
Pinch of dried rosemary 
1 tsp lazy garlic or 3 cloves of chopped fresh garlic. 
550ml chicken stock (I used a Knorr stock pot and boiling water) 

In a pan, fry the chicken breasts in frylight until cooked and then take the chicken out and set aside. 
Add the onion, garlic, leeks, mushroom, tiny pinch of dried rosemary and chilli flakes to the pan and fry until softened.
Once softened add in the rice and stir until evenly coated. 
Add in the wine and let it sizzle and reduce. 
Add in a 1/4 of the stock and let it simmer away until reduced, keep stirring and adding the stock bit by bit until it resembles a risotto! (About 30 minutes) 
Add your cooked chicken back to the pan with the Parmesan cheese and plenty of black pepper, let it all heat through and then it's ready to serve! 

1 comment

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    Ritin Parbat


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