Creamy Chicken Mushroom Risotto
Winner, winner, chicken dinner. You can’t beat a creamy chicken and mushroom risotto for a family meal.
1 cup of Basmati rice
1 1/2 cups of water
1 Tablespoon olive oil
1 brown onion
1 clove garlic
4 chicken tenderloins, halved (about 200g)
1 teaspoon fresh thyme leaves
250g punnet Meadows quiche mushrooms
1 cup white wine (eg Chardonnay)
1 cup frozen green peas
1 cup freshly grated Parmesan cheese
1 cos lettuce
Handful cherry tomatoes
Herbs, salt and pepper
Juice of one lemon
- Cook the rice in your rice cooker (1 cup rice, 1 1/2 cups of water).
- In a fry pan, heat the oil and add the bacon and onion, cooking the onion until soft. Add the garlic and cook for a further 30 seconds.
Add chicken tenderloins, turning to add colour to both sides, then the Mushrooms. Stir to brown the mushrooms, then add the thyme leaves.
- Pour over the wine.
Add the peas and cook until the peas are just tender, then add the cooked rice.
- Reduce the heat.
- Pour over the cream, stirring occasionally. Once moisture starts to evaporate, add half of the Parmesan cheese, continue to gently stir to avoid cheese sticking to the pan. The risotto will start to thicken. Allow to simmer for a few minutes.
- Serve immediately on a bed of lightly charred quartered cos lettuce, sprinkle over the remaining Parmesan and halved cherry tomatoes. Garnish with more fresh thyme and season with salt and pepper. Squeeze a little lemon juice to finish.