Chicken, Carrot and Mushroom Risotto

Name: Chicken, Carrot and Mushroom Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 200 g Arborio rice; 200 g Chicken; 100 g Carrots; 150 g Button mushrooms; 600 ml Chicken stock; 50 g Gruyère; 40 g Butter; 2 tbsp Olive oil; 100 ml Dry white wine; 1 piece Onion; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~7-10 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

30 gProtéines

19 gLipides

48 gGlucides

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Etapes

1
Heat the stock in a saucepan over low heat.
3 min
2
Cut the chicken into small pieces, dice the onion, dice the carrots, and slice the mushrooms.
5 min
3
In a large skillet, brown the chicken in oil. Remove and set aside.
5 min
4
In the same skillet, sweat the onion, then add the carrots and mushrooms. Cook for 3 minutes.
3 min
5
Add the rice and stir well for 1 minute to toast it.
1 min
6
Deglaze with the white wine and let it reduce.
2 min
7
Gradually add the hot stock, ladle by ladle, stirring regularly for 15-18 minutes.
17 min
8
Add the reserved chicken in the last 2 minutes of cooking.
2 min
9
Finish with butter and grated Gruyère. Season to taste and serve immediately.
2 min