Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Mushroom Risotto (with Chicken and/or Bacon - or neither)

Mushroom Risotto (with Chicken and/or Bacon - or neither)

Name: How to cook Mushroom Risotto (with Chicken and/or Bacon - or neither) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-serving
Cuisine: Us

Introduce

Chef :

Anny Plummer

Mushroom Risotto (with Chicken and/or Bacon - or neither)

Even with 4 servings this is just 340 calories for a big meal and, if you choose, you could easily spread the recipe over 6 servings. Sticking with 4 it delivers 2 of over5aday. The calorie count quoted is for mushroom only and adding chicken (with less mushrooms) adds 120 calories per portion. Including the bacon medallions adds 30 calorie per portion. Serves as an Over5days meal on the Pro52diet.

Ingredient

Food ration :

4-serving

Cooking time :

45 mins

250 g

risotto rice / 9 oz .

250 g

chestnut mushrooms (sliced)* / 9 oz .

35 g

porcini mushrooms dried / 1½ oz .

400 g

chicken breast cooked (shredded) / 14 oz . OPTIONAL

8 OPTIONAL

bacon medallions (=200g / 7 oz.)

225 g

onion (chopped) / 8 oz .

200 g

peas sweet corn carrot frozen and / or frozen and / or diced / 7 oz .

500 ml

chicken stock / 20 fl . oz .

500 ml

vegetable stock / 20 fl . oz .

350 ml

water boiling / 14 fl . oz .

½ teaspoon

pepper ground (or to taste)

2 teaspoons

garlic powder

2 tablespoons

crème fraîche

150 g

chicken mushrooms * if opting to use the reduce the to / 5 oz .

Cooking instructions

* Step 1

Put the porcini in a bowl and pour over the boiling water and soak for 10-15 minutes. Remove the porcini with a slotted spoon and place on a chopping board. Reserve the porcini “stock” and slice the porcini into small pieces.

* Step 2

Whilst the porcini stands:- (a)microwave the onion together with the carrot (if using) for 3 minutes in a little of the vegetable stock; and (b)microwave the bacon on a covered plate for 1½ minute AND then on a chopping board with a very sharp knife cut the bacon into very small squares.

* Step 3

Mix the chicken, vegetable and porcini stocks in a saucepan on a high heat, bring to the boil and then turn down to a gentle simmer. N.B. There should be a little more stock than you need but if you need more use plain boiling water.

* Step 4

Transfer the microwaved vegetables to a deep/lidded fry pan and put on a high heat. Add the risotto rice and stir in. Throughout cooking lid the pan as much as possible and to cook: Ladle enough stock in to just cover the rice vegetable mix; add the pepper and garlic powder and stir in; bring to the boil and turn down to a gentle simmer.

* Step 5

Add in more stock one ladle at a time, stir between each addition and ensure the mix returns to a simmer.

* Step 6

After 5 minutes add the mushrooms (including the porcini).

* Step 7

After 10 minutes add any peas and sweet corn.

* Step 8

After 15 minutes add the chicken and bacon.

* Step 9

Add the last few ladles one by one. When the risotto rice is almost to your liking stir continuously until the liquid has evaporated. Stir through the crème fraîche and serve immediately in warm bowls.

Note: if there is a photo you can click to enlarge it