Chicken
Wild mushroom, chicken & bacon risotto
4 servings
khẩu phần50 minutes
tổng thời gianNguyên liệu
50g dried porcini mushrooms
1.3l chicken stock
250g pack dessert chestnut mushrooms , sliced
8 rashers smoked streaky bacon , chopped
50g butter
1 onion , finely chopped
300g risotto rice (we used arborio)
1 small glass white wine
50g parmesan , finely grated
leftover roast chicken , skinned and chopped
handful parsley leaves, chopped
Hướng dẫn
Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Pour in the white wine and simmer until most the alcohol has evaporated. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.
Dinh dưỡng
Kích thước Khẩu phần
-
Calo
785
Tổng Chất béo
33 g
Chất béo bão hòa
14 g
Chất béo không bão hòa
-
Chất béo chuyển hóa
-
Cholesterol
-
Natri
3.69 mg
Tổng Carbohydrate
68 g
Chất xơ
5 g
Tổng Đường
5 g
Chất đạm
56 g
4 servings
khẩu phần50 minutes
tổng thời gian