Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken and mushroom risotto. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Chicken and Mushroom Risotto is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Chicken and Mushroom Risotto is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook chicken and mushroom risotto using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken and Mushroom Risotto:

1. Take 2 tbsp butter
2. Take 2 1/2 cups fresh mushrooms, sliced
3. Prepare 2 pieces skinless chicken breast, cut in smaller pieces
4. Get 5 1/2 cups chicken stock heated
5. Prepare 1 1/2 cups arborio rice
6. Take 1/2 cup dry white wine
7. Make ready 1 large onion, chopped
8. Take 4 garlic cloves, crushed
9. Take 1 cup grated parmesan cheese, plus extra for serving
10. Get 1/4 cup double cream
11. Get 2 tbsp freshly chopped parsley
12. Take Olive Oil
13. Take to taste Salt
14. Get to taste Ground black pepper

Trim and chop the chicken thighs, then peel and crush the garlic. Add mushrooms* and cook until light golden. Turn heat down to medium and return pot to the stove. Joe Wicks's chicken and mushroom risotto.

Instructions to make Chicken and Mushroom Risotto:

1. In a large pan over a medium heat some olive oil and then add the mushrooms and chicken. Continue cooking until chicken is fully cooked through. Then remove the mushrooms and chicken from pan and set aside.
2. Using the same sauce pan and olive oil, add the butter and heat. Then saute the onions and garlic until translucent. Add the rice and stir until the rice turns opaque (about 2-4 minutes).
3. Next add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice mixture.
4. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and liquid should bubble gently.
5. Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
6. Cook rice this way until tender which should take about 25-30 minutes. I would taste a but just to make sure its cooked at this point.
7. Just before the last 1/2 cup of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the saucepan and stir through.
8. Next add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir.
9. Remove the saucepan from heat when all the remaining stock has been absorbed and the risotto mixture is a thick creamy consistency.
10. Serve this immediately. Sprinkle the remaining parmesan over the risotto to serve.

Turn heat down to medium and return pot to the stove. Joe Wicks's chicken and mushroom risotto. The ideal dish to eat after a workout, with nutty porcini mushrooms. The ideal dish to eat after a workout, with nutty porcini mushrooms. This Chicken and Mushroom Risotto is perfect if you're following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

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