Alyssa Mak
My Journey To Wellness

Meat Recipes

Mushroom and Chicken Risotto

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Serving size: 2
Cooking Time: 35min

INGREDIENTS

CHICKEN BREAST – 140 GRAMS
MUSHROOM – 1 CUP
BROWN RICE (SHORT-MED GRAIN) – 1/3 CUP RAW
ONION – ½ MEDIUM DICED
SPINACH – 1 CUP
GARLIC – 1 CLOVE MINCED
PARSLEY – 1 SPRIG
THYME LEAVES – 1 TEASPOON
CHICKEN MASSEL – ½ CUBE
LIGHT THICKENED CREAM – 1 TABLESPOON
PARMESAN – 1 TABLESPOON GRATED
OLIVE OIL – ½ TABLESPOON
SALT AND PEPPER

 

NUTRITION INFORMATION (PER SERVING)

CALORIES: 536
PROTEIN: 44 GRAMS
CARBS: 57.1 GRAMS
FATS: 14.3 GRAMS

 

COOKING METHOD

  1. Rinse Rice and Cook in a rice cooker with 1.5 cups of water.
    For pan option: Use a nonstick pan and pour rice and water in and bring to boil. Stir once and turn to low heat to simmer with lid on for 15-18 minutes (do not lift the lid up or stir) turn the heat off and leave lid on for 5 minutes to stand.
  2. Rinse mushrooms in water and place it in a small bowl with boiling water. Cover it and set aside.
  3. In a large non-stick pan add in 1 tablespoon of oil and add diced onion and minced garlic, and cook for 2-3 minutes on low to medium heat.
  4. Dice the chicken into 1cm cubes. Salt and pepper it and add to the pan. Keep stir frying for another 2-3 minutes.
  5. Remove the mushrooms from the water and cut into slices, reserving the soaking water.
  6. Add mushrooms to the pan with thyme leaves and cook for a few minutes until the mushroom starts to soften.
  7. Add the cooked rice, ½ cup of the mushroom soaking water and chicken massel cube into the pan. Simmer for around 5 minutes, stirring often until the stock is almost all absorbed.
  8. Turn off the heat and stir in the spinach, light cream and parmesan. Once the spinach has wilted, salt and pepper to taste and top with parsley to serve!
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