This creamy risotto always hits the spot!
Risotto is known for being really hard to cook but it’s actually not at all. With a couple of easy steps to follow, you can easily make it I promise ????
The best part is that it’s cooked in the one pan so it makes the perfect weeknight dinner.
*Important tips are to use hot vegetable broth and add the broth one ladle at a time
More tips + recipe:
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#risotto #mushroomrisotto #mushroompearisotto #italianfood #italian #easyrecipe #healthyrecipes #vegetarian #mushrooms
Mushroom and Roasted Garlic Risotto Recipe
This risotto would be great with any sort of mushroom, but we recommend a variety blend of wild mushrooms for a contrast in flavors and textures.
#dinner #mushroom #recipes
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Baked Mushroom Risotto - Cheater Oven Risotto Method - Perfect Everytime!
Learn how to make a Baked Mushroom Risotto Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Baked Mushroom Risotto Recipe!
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Perfect Chicken and Mushroom Risotto
This tasty risotto (recipe below) is loaded with chicken and mushroom. It’s the perfect dish for any day of the week.
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Chicken and mushroom risotto
Serves 4 Prep 10 mins Cooking 35 mins
4 cups (1L) chicken stock
Parmesan rind (optional)
1 brown onion, peeled reserving skin, finely chopped
1 tbs olive oil
2 small Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
200g brown mushrooms, thickly sliced
1 garlic clove, crushed
1½ cups (300g) arborio rice
½ cup (125ml) white wine or extra chicken stock
60g pkt Coles Australian Baby Rocket
½ cup (40g) finely grated parmesan
1. Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the chicken, turning, for 2 mins or until browned. Transfer to a bowl. Repeat with remaining chicken. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden. Transfer to bowl with chicken. Loosely cover to keep warm.
2. Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.
3. Heat remaining oil in the pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
4. Add chicken, mushroom and rocket to the risotto mixture and stir until the chicken is cooked through and rocket just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.