Risotto With Mushrooms in White Wine

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 50 minutes

配料

2-3 tablespoons oil (olive, avocado, sunflower or vegetable)

12-15 ounces chicken thighs or breasts (about 3-4 chicken thighs, or about 3 breasts; skinless, diced)

1 yellow onion (peeled and minced)

10-12 ounces portobello mushrooms (chopped coarsely)

1 cup white rice (round grain, rinsed well and drained)

1 cup white wine

1 tablespoon stock powder (or 1-2 tablespoons Vegeta, 1 bouillon cube crushed, 1-2 tablespoons seasoned salt)

ground pepper to taste (preferably coarsley ground)

1 tablespoon fresh parsley (minced, or 1/2 tablespoon dried)

2-2.5 cups hot water (if not using bouillon or stock powder, substitute with chicken stock)

步骤

In a deep pan heat oil over medium. Add chicken. Simmer for about 6-8 minutes while stirring occasionally. Transfer chicken to a plate.

Lower the temperature, and add onion to the pan. (Also add a little more oil if necessary.) Simmer for about 3-4 minutes, frequently stirring.

Add mushrooms, wine, herbs, and seasonings to the pan. Stir well until ingredients integrate. Continue simmering and occasionally stirring until the wine has almost evaporated (about 10 minutes or so).

Return the chicken to the pan, and add about 2 cups of hot water. Stir everything well once, and then a few more times throughout the cooking. Let the dish simmer for another 15-20 minutes or until rice is of your desired consistency. (Add more water if necessary, but do it little by little for better control.)

Serve chicken and mushroom risotto by itself, or with a side of homemade bread, mini fried breads (uštipci), or cabbage salad.Store in the fridge for up to 24 hours in an airtight container. Reheat using your preferred method. Add a pinch of water or vegetable broth if needed.

营养

• 每份大小: 1 of 4
• 卡路里: 588 kcal
• 总脂肪: 28.51 g
• 饱和脂肪: 6.37 g
• 不饱和脂肪: 19.87 g
• 反式脂肪: 0.01 g
• 胆固醇: 104 mg
• 钠: 111 mg
• 总碳水化合物: 48.41 g
• 膳食纤维: 3.1 g
• 总糖: 4.28 g
• 蛋白质: 23.24 g