Cheese Chicken Mushroom pot
A rich earthy mushroom risotto with leeks and wild mushrooms.
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- 1 pack Tilda Mushroom Steamed Basmati Rice or Tilda Steamed Pure Rice
- 1 tbsp vegetable oil
- 1 clove garlic, crushed
- 1 leek, finely sliced
- 2 chicken breasts, diced
- Small Handful of mixed dried wild mushrooms
- 25g Chestnut mushrooms, sliced
- ½ cup readymade vegetable stock
- Large knob of butter
- A few sprigs of parsley, finely chopped
- 2 tbsps. parmesan, grated
- Salt and pepper to season
How to make Cheese Chicken Mushroom pot
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Soak the dried mushrooms in 150g hot water for 10 minutes
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Drain and squeeze the water from the mushrooms. Reserve the liquor
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Heat the oil in a large pan. Add the garlic, chicken, leeks and chicken and fry gently for 3-5 minutes
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Add the fresh mushrooms and soaked mushrooms and cook for 1 more minute
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Empty the contents of the Tilda Mushroom Steamed Basmati Rice into the pan and add the stock and reserved liquor from the mushrooms
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Continue cooking until almost all of the stock has been absorbed
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Just before serving add the butter and parmesan and stir in the parsley
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Season with salt and pepper to your taste and serve
