Chicken, Philly & Shitake Mushroom Risotto
Portions: 4
Prep time: 10 minutes
Cook time:: 35 minutes
1 tbsp oil
2 large chicken breasts cut into strips
250 g shitake mushrooms
1 onion finely diced
1 clove garlic crushed
350 g Arborio rice
1 small glass white wine
1 1/2 l chicken stock (hot)
60 g baby spinach
120 g Philadelphia Extra Light
finely grated lemon rind & chives to garnish
1. Heat half of the oil in a large heavy based saucepan and brown the chicken on all sides then remove and set aside. Add the remaining oil add the mushrooms, onions and garlic and sauté for 2-3 mins then remove the mushrooms and set aside.
2. Add the rice and stir to coat in oil. Add the wine and stir until it’s absorbed. Pour in half of the stock and stir until that’s absorbed then pour in half the remaining stock, repeat this until all of the stock is absorbed and the rice is tender.
3. Return the chicken and mushrooms to the pan along with the spinach and Philly, stir well and cook for a further 2 mins, season to taste. Divide between 4 plates and garnish with lemon rind and chives.