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
- 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.
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.
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.
Stay out of the fridge.