Jason King
AmyHuangMushroom, Thyme and Chicken Risotto
October 28th 2009 10:01
Apologies I have not posted in over a week - I have been battling a horrendous chest infection that has had me coughing and spluttering and going between work and the dooner. I just can't shake this satanic virus.
It was great having the parentals here for a few days to feed me but tough sleeping on my fold out and not recuperating in my own bed.
I did manage to cook them a dinner on Sunday night with the financial assistrance of my mum in obtaining the ingredients.
This one is healthy and loosely based on a recipe from the Biggest Loser Best Recipes cookbook.
YOU WILL NEED:
* 1 and 1/2 cups of Arborio Rice
* 1 leek thinly sliced
* 1 TBLS thyme leaves
* 3 cups of HOT chicken stock
* 1 teaspoon olive oil
* 2 skinelss chicken breasts. sliced thinly
* 300gms of button mushrooms
* 2 TBLS of parmessan cheese
* 1tsp of piri piri
YOU WILL NEED TO:
* Preheat oven to 180C
* Combine the rice, leek and thyme in a 3Lr baking dish. Pour on the HOT stock and stir. Cover with foil and bake for about 40min, until the rice is tender - do not make my mistake and serve it slightly crunchy
Soz folks
* Meanwhile, heat the oil in a non stick frying pan over high heat. Cook the chicken for 5mins or until cooked through
* Add the mushrooms and cook for another 3-5mins
* Add to the risotto with the grated parmessan and piri piri and mix well
* Cover with foil and allow to sit and absorb for 5mins
* Serve with a nice glass of red or white and enjoy.
It was great having the parentals here for a few days to feed me but tough sleeping on my fold out and not recuperating in my own bed.
I did manage to cook them a dinner on Sunday night with the financial assistrance of my mum in obtaining the ingredients.
This one is healthy and loosely based on a recipe from the Biggest Loser Best Recipes cookbook.
YOU WILL NEED:
* 1 and 1/2 cups of Arborio Rice
* 1 leek thinly sliced
* 1 TBLS thyme leaves
* 3 cups of HOT chicken stock
* 1 teaspoon olive oil
* 2 skinelss chicken breasts. sliced thinly
* 300gms of button mushrooms
* 2 TBLS of parmessan cheese
* 1tsp of piri piri
YOU WILL NEED TO:
* Preheat oven to 180C
* Combine the rice, leek and thyme in a 3Lr baking dish. Pour on the HOT stock and stir. Cover with foil and bake for about 40min, until the rice is tender - do not make my mistake and serve it slightly crunchy
Soz folks* Meanwhile, heat the oil in a non stick frying pan over high heat. Cook the chicken for 5mins or until cooked through
* Add the mushrooms and cook for another 3-5mins
* Add to the risotto with the grated parmessan and piri piri and mix well
* Cover with foil and allow to sit and absorb for 5mins
* Serve with a nice glass of red or white and enjoy.
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Comment by Helen Randell
Rough Cooking
Hope you are feeling well now.
Comment by Jason King
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Thanks for the comment - have a good weekend.
Comment by Chris Champion
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Comment by Jason King
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I did a search and there are plenty of non stir risottos out there - this is a nice, healthy and dleish one to start with. Hope you like it - let me know what you think.
Have a good one!
Comment by Lara M
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