Summary

Ingredients

• 300 g risotto rice
• 300 g mushrooms
• 2 tablespoons oil
• 0.5 liter ½ vegetable stock
• 0.25 liter ¼ white wine
• 150 g parmesan cheese
• 2 tablespoon butter
• 1 bunch parsley, small, or basil
• salt and pepper
• 1 large onion (s)
• 1 clove garlic
• 250 g chicken breast fillet (s)

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Instructions

1. Cut the mushrooms into small pieces. Peel and finely dice the onion and garlic. Cut the chicken into small bite-sized pieces. Fry well with salt and pepper, depending on your taste. Put aside.
2. Heat oil in a pot. Fry the mushrooms vigorously in it. Season with salt and pepper, remove and also set aside.
3. Heat the oil in the frying fat again. Sauté the onion and garlic in it. Add the rice and sweat it slowly and gradually pour in the vegetable stock and white wine. Do not add the next portion of liquid until the rice has almost completely absorbed the liquid. Stirring occasionally. In total, the risotto should cook for about 30 minutes. Add the mushrooms towards the end of the cooking time.
4. While cooking, wash the parsley and shake dry. Set aside a few leaves for garnish, finely chop the rest. Grate the parmesan if it was bought in one piece. Set aside a little for garnish. Stir the cheese with butter and parsley into the risotto and let it steep for a moment. Now add the chicken and let it stand briefly.
5. Season the risotto to taste, serve and garnish with parsley and parmesan.
6. Instead of parsley, you can also use basil wonderfully. Here you add the basil to the risotto at the very end and use a few leaves to garnish.