Ian's chicken risotto

Ian's chicken risotto


3 people made this

About this recipe: Chicken and mushroom risotto with cream added. Serve with cherry tomatoes and rocket salad . . . Enjoy!

ibadd999 Staffordshire, England, UK

Serves: 2 

  • 250g butter
  • 1 medium onion, chopped
  • 2 chicken breast fillets, cubed
  • 6 mushrooms, chopped
  • 2 cloves garlic, chopped
  • 500ml cold water
  • 1 packet powdered chicken and leek soup
  • 2 chicken stock cubes
  • 150g arborio rice
  • 300g single cream

Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

  1. Melt 3 cubes butter and fry onion until soft. Add chopped chicken breasts. When chicken is slightly browned, add chopped mushrooms. 2 minutes from end add chopped garlic.
  2. Put chicken to one side. Add cold water to pan, stir in powdered soup and bring to the boil. Simmer 5 minutes. Put 2 stock cubes in a bowl, add 1/2 pint boiling water and add to soup.
  3. Put rest of butter in deep frying pan. Slowly melt and add rice. Make sure all rice is coated with butter; turn up heat.
  4. Slowly add stock little at a time, gradually, as rice slowly softens and absorbs stock, continually stirring, about 20 minutes. 4 minutes from the end, add chicken and mushrooms with cream.

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Reviews (1)


- 25 Feb 2012

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