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Chicken and Mushroom Rissotto

  • 4servings
  • 20minutes

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsCopper, Fluorine, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 x onion diced

  2. 1 x teaspoon crushed garlic

  3. 10 x medium mushrooms sliced

  4. 1 x cup of semi dried tomatoes

  5. 2 x cups of baby spinach

  6. 1 x large roast chicken shredded

  7. 1 x cup basmati rice

  8. 1 x litre chicken stock

  9. 2 x tablespoons of sour cream

  10. Parmesan to flavour

  11. Olive oil to taste

Instructions Jump to Ingredients ↑

  1. Add stock to small saucepan and bring to simmer.

  2. Chop and prepare all increadiants including mushrooms, onion, garlic and chicken.

  3. Heat large pot and add small amount of olive oil, onion and garlic. Stir until onion is clear.

  4. Add rice and stir quickly for one minute.

  5. Add one ladel of chicken stock and stir until absorbed. Repeat process until all stock is gone.

  6. Add sour cream, mushrooms and chicken. Stir for one minute and then turn off heat.

  7. Stir through the remainder of increadiants and stir until spinach has wilted.

  8. Serve with parmesan as desired.

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