A comforting recipe for Lemon Risotto with Chicken, Mushrooms and Chives – a perfect dinner idea

2 tablespoons butter
1 tablespoon olive oil
1 medium brown onion finely chopped
1 teaspoon crushed garlic
1 cup dry white wine
1,5 cups risotto rice
1,5 liter chicken stock
1 lemon juices and zest retained
3 tablespoons butter
1 tablespoon olive oil
2 cups sliced chicken tenders or 2 chicken breasts – cut in strips
salt and black pepper to season
pinch chili flakes
2 cups chopped mushrooms
1/2 cup dried porcini mushrooms soaked in hot water for 15min
100 gr grated parmesan
handful finely chopped chives
seasoning to taste

How to
First off, get those dried porcini mushrooms soaking in hot water before you start – 15 min should be fine.

Then, in a medium sized pot, heat the butter and olive oil and saute the onion and garlic.

Once translucent, add the rice and allow to fry a little. Add the wine. Stir.

Once the wine is cooked through, add a ladle of stock and turn the heat down to a simmer.

Once the stock is absorbed, add more as you go, stirring as you go to loosen the starch into creamy goodness.

Once all the stock is absorbed, after about 15 minutes, taste test to see if your rice is cooked. It should still be all dente when it’s done. Season and add the lemon juice and zest. Mix through.

Meanwhile, heat the next bit butter and olive oil and fry the chicken with chili flakes and seasoning until done. Remove from pan.

Add the chopped mushrooms and dried porcini (with its liquid) and saute until soft.

Lastly, bring your dish together by adding the chicken, cooked mushrooms and Parmesan.

Give it a mix through and garnish with fresh chives.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

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