Home Recipes Chicken & Mushroom Risotto

Chicken & Mushroom Risotto

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 2

A rich earthy mushroom risotto with leeks and wild mushrooms.



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

  1. Soak the dried mushrooms in 150g hot water for 10 minutes
  2. Drain and squeeze the water from the mushrooms. Reserve the liquor
  3. Heat the oil in a large pan. Add the garlic, chicken, leeks and chicken and fry gently for 3-5 minutes
  4. Add the fresh mushrooms and soaked mushrooms and cook for 1 more minute
  5. Empty the contents of the Tilda Mushroom Steamed Basmati Rice into the pan and add the stock and reserved liquor from the mushrooms
  6. Continue cooking until almost all of the stock has been absorbed
  7. Just before serving add the butter and parmesan and stir in the parsley
  8. Season with salt and pepper to your taste and serve

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