Recipe for chicken, mushroom and tomato risottoPosted by Fiona Nevile in Chicken, Leftovers, Rice and Pasta | 8 comments
I’m not very keen on the combination of chicken and cooked tomatoes. Would never have chicken on a pizza. But I had half a tin of tomatoes left over from our favourite sausage and bean dish and thought that I’d bung them into a chicken risotto as an experiment. Risottos are so easy to make and are a great way of using up scraps that are knocking about in the fridge.
The result was really tasty and good. Danny was amazed – I hadn’t told him about the experiment just passed him his plate of food and slipped nervously into the kitchen as he took has first forkful.
“This is truly sublime! I would never have thought that tinned tomatoes would be good in risotto!”
Chicken, mushroom and tomato risotto(for 4)
2 tbsp of olive oil
275g of Arborio rice
a couple of handfuls of chopped cooked chicken pieces
1 medium red onion – chopped
1 chunky clove of garlic chopped fine (or a teaspoon of garlic granules)
380g of mushrooms (sliced)
1 x 440g tin of red tomatoes (including juice)
1 tsp of vegetable stock powder
half a tsp of dried savoury (herb)
500-750ml of vegetable stock
1 tablespoon of grated parmesan
Freshly ground black pepper
3 tbsp of grated parmesan
Heat the olive in a large heavy bottomed sauté pan.
Gently fry the chopped red onion until it becomes translucent.
Add the Arborio rice and stir to coat the rice with the oil.
Add the chopped garlic and stir.
Put the tinned tomatoes in a measuring jug and top up with boiling water to make 500-750 ml of liquid. Add 1 tsp of vegetable stock powder and stir well.
Add the mushrooms and savoury.
Add the hot tomatoey stock about 200ml at a time and stir until it is absorbed.
When the rice is soft but still has a bite stir remove from the heat and stir in the chopped chicken and a tablespoon of grated parmesan. Cover the pan for five minutes to allow the meat to heat through.
Add a good dash of freshly ground black pepper, sprinkle with grated parmesan cheese and serve on warm plates.
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