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Risotto with chicken and mushrooms

Recipe for a tasty and quick risotto with chicken and mushrooms, which you can have on the table within an hour.

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Ingredients

number of servings
4
  • 200 g Arborio rice for risotto Added to
  • 400 g chicken breast Added to
  • 200 g mushrooms Added to
  • 1 pcs onion Added to
  • 2 cloves garlic Added to
  • 50 ml white wine Added to
  • 900 ml chicken broth Added to
  • 50 g Parmesan cheese Added to
  • 50 g butter Added to
  • Salt, black pepper Added to
  • oil Added to
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Directions

40 min.
1. Step

Wash, dry and cut the chicken breasts into cubes. Fry them in a frying pan in oil on all sides. Transfer the meat to a bowl and set aside.

2. Step

Finely chop the onion and garlic and fry in the oil until golden brown. Add the sliced mushrooms and let them simmer until they are soft.

3. Step

Add the rice and stir to coat the rice with oil. It is important that the rice is lightly toasted but not brown.

4. Step

Pour in the white wine and let it evaporate. Then gradually add the broth until the rice is soft enough. That's the trick to a successful risotto - add the stock gradually, always letting it soak into the rice before adding more.

5. Step

When the rice is almost done, add the chicken pieces back to the pan and stir everything together.

6. Step

Then add the butter and grated parmesan and stir until everything is melted.

7. Step

Finally, season the risotto with chicken and mushrooms with salt and pepper to taste and serve warm.

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