Mushroom and chicken risotto


I think I’ve become a bit of a fussy eater. I bet you know that feeling when you are sitting at home and you fancy to eat something nice but you’re not sure what. And worse still- there is definitely nothing at home in your fridge and cupboards. You start to browse the internet but all the food pictures make you only more hungry. I had one of those days last week. I came back home ready to cook but didn’t know what. It took me a while before I found some risotto rice- hidden deeply in one of my cupboards. And then a great idea “I have never ever made risotto. Let’s make it now.” Quick visit to a shop for a wine (there’s never too much wine) and mushrooms and I was ready 😊 Of course I am not so gifted and didn’t create this recipe on my own- I used a Knorr one but added a few pieces of my own 😄 The result was so delicious but I made too much (by the look of the ingredients for two portions I thought it wouldn’t be enough so I followed the recipe and cooked for four. Oh well I had dinner ready for the following day too).


  • 1 onion
  • 30g butter
  • 200 g mushrooms
  • 20 g dried mushrooms
  • 1 clove garlic
  • 300 g risotto rice
  • 200 ml white wine
  • 1 cube chicken stock
  • 200 g chicken breast
  • 40 g parmesan
  • 50 g frozen peas


Soak dry mushrooms in a litre boiling water for 20 minutes.Heat a big frying pan and add a butter.


Add diced onion and garlic.


Add sliced fresh mushrooms to the frying pan. fry everything for about 5 minutes- until soft.


Drain the soaked mushrooms (keep the water- add the chicken stock for the water).


Add the diced mushrooms to the pan.


Add the risotto rice.


Fry the rice until transparent.


Add the wine and cook until evaporate.


On the separate pan fry diced chicken breast.


Slowly add the stock with mushroom water to risotto pan (add ladleful stir until the rice absorb the liquid-repeat).



When the rice is nearly ready add the frozen peas and cook for 4 minutes


At the end add the fried chicken…


…and parmesan. Stir well.


Cover risotto and leave for 2 minutes. Serve with fresh parsley and a glass of wine.



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