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Chicken, Mushroom and Spinach Risotto

Catherine Messig

For Dinner ( Chicken, Italian )


Published on

Serves 5


2 teaspoons olive oil
400g chicken thigh fillets, sliced
150g button mushrooms, sliced
100g baby spinach leaves
1/2 cup frozen peas, thawed
50g Parmesan cheese, grated

Basic Risotto
3 cups chicken stock
25g butter
1 tablespoon olive oil
1 brown onion, chopped
1 large garlic clove, crushed
2 cups arborio rice
1/2 cup dry white wine (optional)


1. To make basic risotto, bring stock and 2 1/2 cups cold water to the boil in a saucepan over high heat. Reduce heat to low. Cover and keep at a simmer. Heat butter and oil in a large saucepan or pot over medium heat. Add onion and garlic. Cook, stirring often, for 2 minutes or until onion is tender. Add rice. Cook, stirring for one minute. Add wine and cook for 2 minutes until wine evaporates. Reduce heat to low. Add one ladle of stock to rice. Stir with a wooden spoon until all liquid has been absorbed. Repeat, one ladle at a time with remaining stock (this should take about 25 minutes).
2. Meanwhile, heat oil in a frying pan over high heat. Add chicken and mushrooms. Cook, stirring occasionally, for 5 minutes or until chicken is just cooked through.
3. Add chicken mixture, spinach and peas to risotto with the last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat. Add parmesan and season with cracked pepper. Serve.


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