Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spicy risotto with mushrooms and glazed chicken breast. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Spicy risotto with mushrooms and glazed chicken breast is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Spicy risotto with mushrooms and glazed chicken breast is something that I have loved my entire life. They are nice and they look wonderful.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook spicy risotto with mushrooms and glazed chicken breast using 17 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spicy risotto with mushrooms and glazed chicken breast:

1. Make ready For the rice
2. Prepare 3/4 cup risotto rice
3. Make ready 2 cups chicken stock
4. Take 250 gr button mushrooms
5. Make ready 50 gr salted butter
6. Get 1 white onion diced
7. Prepare 1 chilli finely chopped (optional)
8. Prepare 100 gr hard cheese (I used parmesan)
9. Take 2 large tomatoes finely chopped
10. Make ready 1 large clove garlic
11. Prepare ALOT coarse-ground black pepper
12. Make ready For the chicken
13. Prepare 1 large chicken breast slice so flat (half but all the way)
14. Prepare 1 tbsp olive oil
15. Take 1/2 tsp Chilli flakes
16. Prepare 1 tbsp dark brown sugar
17. Get Salt

Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, spicy risotto with mushrooms and glazed chicken breast. One of my favorites food recipes. This time, I'm gonna make it a little bit unique.

Steps to make Spicy risotto with mushrooms and glazed chicken breast:

1. Sauté the onion in the butter until soft not browned, then add garlic fry 1 minute and add the tomato and rice. turn off heat and stir (you can now leave until you want to cook and serve if waiting guests to arrive)
3. In a separate pan heat the chicken stock until light simmer. Then start the heat in the pan with the Rice mixture, add 2 ladles of stock to the rice and stir. Let the liquid be all absorbed and then add 2 more ladles. after this absorbed add the mushrooms and stir in again.
4. Add the remaining stock and ground black pepper and stir until all nearly absorbed then remove from the heat.
5. Heat the olive oil until very hot. Sprinkle the Chicken breast with salt both sides and place into the pan - cook on first side until slightly brown then then over. Again wait until slightly brown and turn again.
6. Repeat turning until the chicken is nearly cooked all the way - about 4-5 mins (you do not want any raw chicken) Add the Sugar and chilli powder to the pan and turn the breast a few times to coat.
7. Remove the chicken from the pan and allow to rest for 2 mins while you finally reheat the rice - add just a little water if now too thick then a little extra butter and the cheese. One melted put into bowls - slice the chicken and put on top. Serve immediately

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