Chicken, mushroom & leek risotto
Chicken, mushroom & leek risotto

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken, mushroom & leek risotto. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! We Have Almost Everything on eBay. This creamy chicken and mushroom dinner for two is really satisfying, but surprisingly low in calories.

Chicken, mushroom & leek risotto is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken, mushroom & leek risotto is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have chicken, mushroom & leek risotto using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken, mushroom & leek risotto:
  1. Take 175 g risotto rice
  2. Take 2 chicken breasts
  3. Take 2 leeks
  4. Get Handful mushrooms
  5. Get 750 ml vegetable stock
  6. Take 1/2 onion
  7. Take Clove garlic
  8. Take Handful grated Parmesan
  9. Get 2 knobs butter

Hold it flat with the palm of your non-knife hand. Using a sharp chef's knife, carefully. Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken.

Instructions to make Chicken, mushroom & leek risotto:
  1. Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
  2. Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
  3. Add chicken and heat for about 5 minutes, until coloured.
  4. Add rice, mix well and toast for a minute.
  5. Turn heat down. Add a ladle of stock to the pan, stir well to start making the rice sticky. Once the stock has evaporated, add another ladle. Repeat until the rice has just a little bite left. (About 20 minutes)
  6. When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
  7. Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
  8. Serve risotto with mushrooms on top. Enjoy!

Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken. Turn over and sear, then set aside. Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft.

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