Chicken Risotto
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken, shredded
- 2 tablespoon soy sauce
- 1 clove garlic, peeled and pressed
- 200 g risotto
- 1 small onion (s), finely chopped
- 200 g chanterelles (chanterelles) or mushrooms
- 125 ml white wine
- 7 ½ dl chicken broth
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 100 g butter
- 4 tablespoon parmesan, freshly grated
- some salt and pepper, from the mill
- some olive oil
Print Recipe
Pin Recipe Instructions
- Marinate the chicken strips in a bowl with the soy sauce and garlic, leave to stand for about 20 minutes.
- Heat some oil in a pan and fry the sliced meat in it, remove from the pan and set aside.
- Heat a little more oil in the same pan, add the mushrooms, washed, cleaned and cut into strips and roast for about 4 minutes. Add the onions and roast for another 3 minutes. Add the rice, sweat everything well, deglaze while stirring with the white wine. When the wine has evaporated, pour in a little more bouillon, gradually adding a little more bouillon while stirring. Just before the last liquid has boiled away and the rice is done, add the chicken to the risotto and mix in the parmesan well.
- Finally refine with the butter, season with salt, pepper and the herbs, serve immediately.
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