When I was walking my dog Ruben earlier, the weather turned from muggy to warm in 5 minutes and this dish no longer seemed appropriate for summer. Then I remembered that Risotto is an Italian dish and would be probably served outside with friends, surrounded by beautiful Italian scenery. Can you tell I’m desperate for a holiday?
Risotto is classically made with a lot of cream, a quite heavy and fulling dish. Although this can be great sometimes and feels like a treat when you go to a restaurant I think we can all agree out waistlines do not thank us for it. I personally would loveee to eat risotto everyday and skip the extra calories. This dish does exactly that and is just one of my favourites to make that even fussy eaters will be wolfing down.
I add the cheese at the end as an extra touch but this is your dish, make it your own.
Chicken and Mushroom Risotto
– 3 chicken breasts (diced)
– 4 mushrooms (diced)
– 1 red onion (sliced thinly)
– Spring onion
– cherry tomatoes
– 3/4 pack of Risotto/Arborio rice
– 1.25 litres of chicken stock (2-3 stock pots needed).
– 1 tbsp smoked paprika
After preparing the vegetables and chicken, heat a large pan/wok with oil or low calorie spray and add the vegetables and chicken on a low heat. Cook for 5-10 minutes until chicken is cooked.
Add the smoked paprika and risotto rice to the wok. Make sure to continue stirring constantly to make sure the rice doesn’t stick to the bottom of the pan and burn. I have done this more times than I care to mention, distracted by Instagram…
Add a bit of stock at a time until absorbed into the rice. Just keep stirring!! Add the cherry tomatoes at this point.
When the stock is absorbed, season to taste and add parsley at the end. When serving, sprinkle with parmesan.
It’s as easy as that! Let me know your risotto stories and if you give this a go.