Good Morning world and thanks for tuning in to another day here on Planet Magnet. I trust today finds you suitably rev’d up and ready to take on the Tuesday ahead, maybe after seeing this recipe, you might even be looking forward to getting home and cooking it because oh my word, it is GOOD!!!
Yes it’s been a while since I last TT’d the blog but I have had many other things going on and I did manage to give you a couple of lovely recipes to try when I was in my video challenge so lets be honest, I haven’t let anyone down, I’ve just shaken it up a little….
So what is it that has got me so fired up then?
Well, how does Chicken and Mushroom Risotto sound?
Ermmm…. Yes Please…..!
So here we go.
Chicken and Mushroom Risotto
Ingredients:
- 300gms Chopped Chicken Breast.
- 200gms Smoked Bacon Lardons.
- 500mls Chicken Stock.
- 200gms Risotto Rice.
- Olive Oil.
- 2 Chili’s – finely chopped.
- 3 Garlic Cloves – finely chopped.
- Cracked Black Pepper.
- Himalayan Pink Salt.
- 1 Large Romano Pepper – finely chopped.
- 50gms Porcini Mushrooms.
- 300gms Chestnut Mushrooms – finely sliced.
- one Large Onion – finely chopped.
- 100gms Shelled Garden Peas.
- Parmesan Cheese to taste.
Firstly put a slug of Olive Oil into a large pan on the hob and bring to temperature.
As this heats up, prepare your Chili’s and your Garlic.
Add the chopped Onion to the hot oil and start to brown.
As this browns off, add the Porcini Mushrooms to a bowl, add hot water and leave them to soak for 20 minutes or so.
Now add the Chili and Garlic to the pan and leave them to fry off with the Onion.
As these fry, chop the Romano pepper into small pieces.
And then add the Lardons to the pan.
After these have cooked a little, add the Chicken pieces.
Season with Cracked Black Pepper.
And Himalayan Pink Salt.
Cover with a lid and allow then all to cook properly. Once done, add the Risotto Rice to the mixture.
And then stir in well leaving it all to flavour for about 5 minutes.
As this flavour’s, drain the Porcini Mushrooms. You can keep the water that you drain from them for the juice although on this occasion I used Chicken Stock.
Add the soaked Porcini Mushrooms to the pan.
Followed by the Chicken Stock.
Mix well.
Add the sliced Chestnut Mushrooms.
And mix these in as well.
Followed by the Romano Pepper.
And the Garden Peas.
Place the lid on and cook for approximately 25 minutes, stirring regularly to ensure the juice is absorbed by the Risotto Rice.
Serve with a sprinkle of Parmesan Cheese.
Eh, Voila!!!
That’s it guys.
Nothing unhealthy about that little lot and plenty of flavour with no added sugar, salt or preservatives, just good old fashioned ingredients.
‘Till tomorrow,
Stay out of the fridge.
This would be equally tasty without the lardons and chicken. Mushroom risotto is so delicious, It’s a family favourite. 🙂
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Absolutely.
To be honest it started out as a veggie dish but just grew and grew…..
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Looks wonderful, I am catching the next flight out – coming over for dinner my friend! 🙂
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A bit of a pricey way to eat but you guys are both welcome…. !!!
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A wonderful selection of ingredients, Cameron. It looks amazingly appetising and, as well as being a healthy meal, it looks simple to make. My husband is a vegetarian, but I imagine this would still be very tasty minus the meat. 🙂
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It is a meal in minutes although the cooking takes a while longer if you don’t want crunchy risotto rice 😉
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I’ll definitely be trying it out Cameron. And now that I’m back from York I’ll be getting my juicer out of the cupboard. 🙂
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Another convert…. 🙂
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Oh yummy 🙂 nice and healthy 🙂
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Totally!!
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I LOVE risotto. ESPECIALLY mushroom risotto. Well done adding the necessary protein! Looks great 🙂
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Give it a go, it’s not at all bad….!
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👍
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Another wonderful, healthy recipe! yumm
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Thanks Lynn 🙂
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This looks so easy to make. Not a big fan of mushrooms but I would be willing to try this.
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Its really very tasty and the mushrooms don’t hurt the flavour…
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It looks great.
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Really looks quite delicious. Two quick questions.
1. about how long does it take from start to finish?
2. how much sodium is in the chicken stock you use?
Sugar and salt are two important “hidden” components in many dishes. I like to get the info. so I can pass your link to fellow readers looking to improve their dietary habits.
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Fair point about the sodium in the chicken stock Doc, the label stated 0.75gm of Salt although I must confess I do not actually know if that is good OR bad!!
It takes about 40 minutes to make intotal as the Mushrooms need to soak for 20 mins and then the risotto rice needs to cook for about 20 mins.
Please do pass on the link if it is okay re the sodium content. I am actually interested to hear what is acceptable.
Thanks as always Jonathan 🙂
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Daily consumption of 1.3 to 2.0 grams of sodium is considered a reasonable range. Condiments are another source of hidden sugar and salt.
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To be fair I very seldom salt any meal now with the exception of eggs to be fair. so I would hope to be under that 1.3 to 2gms quite easily especially when you consider that I only had 1/5 of the total this meal made……
Thanks for the info Jonathan 🙂
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Looks great! It’s almost morel season here – I may have to alter this a bit and try it once they come out (as I know of a great patch of them). And, I’m lazy, so the rice cooker it will be as well.
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Go for it! The lazier the better!
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Ha! That doesn’t seem like your sort of saying – of course, when it comes to food, the less time spent on it, the more time for walking and getting outside!
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Healthy lazy and that means more time for fun!!
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yum….love all the ingredients…..kat
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Yep! No fish in there anywhere! Especially for you!!!!!
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LOL I was checking out the ingredient list…LOL it looked easy and delicious…..kat
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Ha Ha Ha!!!
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Delicious and gorgeous!!
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Well that says it all!!
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hi Cam, Im back following your progress, i had a major blogging blip ..long story. Enjoyed your 7 day video challenge.
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Welcome back Julie!!
Hope things are going well and the surgery has proven successful thus far….!
Stay in touch as we will need to meet up when I hit the Wall in June 😉
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It will be great to see you up north on the wall! All is going well, slowly but surely losing the pounds. I’m just starting blogging again, I’m hoping the link from my gravitar thingy would take you to the site, please let me know if it does or not, I’m still no better with the old techno stuff. Also check out ‘The Allendale challenge’ on facebook. That’s what I am aiming for. Keep me posted about your trip north, I will be happy to help
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I sure will Julie. Glad all is going well for you and it is good to see you back blogging. We must get in touch over the next few weeks and arrange you doing some of the walk with me….. 😉
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Id love that, I’m in training!
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Well will arrange for you to join on part of the journey…. 🙂
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Looks scrumptious Cameron! Did you freeze the 4/5? And do you microwave the other portions when you have them?
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I didn’t Terry as they didn’t stay around for long enough. In fact I had one of the portions on the day, one another day and gave two away with one left to eat….
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I’m too old to change names Cameron. Peter will do!
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Ha Ha Ha!! I think I was answering something else there then Peter! Apologies!!!
Peter, Peter, Peter, Peter…….
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