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shaiitake mushroom

Shiitake Mushroom & Chicken Risotto

    • Cook Time
    • Minutes

Recipe Rating

  • (1 Rating)

Ingredients

  • 3 tbs olive oil
  • 1 leek, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 200g Woolworths Button mushrooms (sliced) or Woolworths Sliced Mushrooms
  • 100g Woolworths Shiitake Mushrooms (sliced into 2 cm strips)
  • 2 cups arborio rice
  • 4 cups chicken stock
  • 2 chicken breast fillets ( trimmed) or Chicken Thighs
  • 1/4 cup basil leaves, shredded
  • 60g parmesan, finely grated
  • Small basil leaves, to serve

Instructions

  • 1. Preheat oven to 160°C fan forced. Heat 2 tbs oil in a stovetop, ovenproof dish over medium heat.
  • 2. Add the leek, garlic and mushrooms and cook, stirring occasionally for 5 minutes or until onions are soft.
  • 3. Add the rice and cook, stirring for 1 minute.
  • 4. Add the stock and bring to the boil.
  • 5. Remove the dish from the heat, cover with lid or foil and transfer to the oven. Bake for 18-20 minutes or until the stock is almost absorbed.
  • 6. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat.
  • 7. Add chicken and cook for 5 minutes each side until just cooked through. Remove to a board, stand for 5 minutes then thinly slice.
  • 8. Stir the chicken, basil and parmesan into the risotto. Season with pepper.
  • 9. Scatter over the basil leaves and serve.

Instructions

  • 1. Preheat oven to 160°C fan forced. Heat 2 tbs oil in a stovetop, ovenproof dish over medium heat.
  • 2. Add the leek, garlic and mushrooms and cook, stirring occasionally for 5 minutes or until onions are soft.
  • 3. Add the rice and cook, stirring for 1 minute.
  • 4. Add the stock and bring to the boil.
  • 5. Remove the dish from the heat, cover with lid or foil and transfer to the oven. Bake for 18-20 minutes or until the stock is almost absorbed.
  • 6. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat.
  • 7. Add chicken and cook for 5 minutes each side until just cooked through. Remove to a board, stand for 5 minutes then thinly slice.
  • 8. Stir the chicken, basil and parmesan into the risotto. Season with pepper.
  • 9. Scatter over the basil leaves and serve.

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