Ian's chicken risotto

    1 hour 15 min

    Chicken and mushroom risotto with cream added. Serve with cherry tomatoes and rocket salad . . . Enjoy!


    Staffordshire, England, UK
    4 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


     -  25 Feb 2012