Chicken and Mushroom Stovetop Risotto
with Pea Shoots
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15 grams
Chicken Stock Paste
15 grams
Mushroom Broth Paste
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
260 grams
Diced British Chicken Breast
175 grams
Risotto Rice
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Pea Shoots
Not included in your delivery
750 milliliter(s)
Water for the Stock
30 grams
Butter
Nutritional information
Instructions
Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the chicken stock paste and mushroom broth paste, then stir to combine. Bring to the boil, then reduce the heat to the lowest setting.
Meanwhile, halve peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.
Once hot, add the shallot and mushrooms. Cook, stirring, until softened, 5-6 mins.
Stir in the garlic and cook for 1 min more.
Add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins, then stir in the diced chicken breast and cook for 1 minute.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the risotto is ready, stir in the hard Italian style cheese and butter (see pantry for amount). TIP: Add a splash of water to loosen the risotto if needed.
Taste your risotto and season with salt and pepper if needed.
Spoon the chicken and mushroom risotto into deep bowls.
Top with the pea shoots and add a drizzle of oil over the leaves to finish.
Rnjoy!
