Risotto with Mushrooms and Chicken

2 SERVINGS

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INGREDIENTS

300 g chicken breasts
1 tablespoon olive oil
200 g portobello mushrooms (halved and sliced thinly)
1 clove garlic (roughly chopped)
150 g whole grain long-grain rice, dry
1 tablespoon white wine vinegar
50 ml low-fat cooking cream (12% fat)
5 g fresh chives (finely chopped)
Salt
Pepper
Approx. 800 ml water

INSTRUCTIONS

1
Preheat the oven to 180 °C and line a baking sheet with parchment paper.
2
Season the chicken with salt and pepper. Heat oil in a large pan and sauté the chicken over medium heat for about 2 minutes on each side. Then transfer it to the baking sheet, bake for 15–20 minutes at 180 °C, and then slice into thin strips.
3
Meanwhile, place the mushrooms in the same pot where the chicken was sautéed, season with salt, add garlic, and sauté over medium to high heat for 4–5 minutes until the mushrooms release water and soften. Then transfer them to a bowl and set aside.
4
Return the pot to the stove, add the rice, and sauté for about 2 minutes over medium to high heat. Then pour in the vinegar and about 300 ml of water. Cook for 20–25 minutes over medium heat, gradually adding water in 100–200 ml increments until the water is absorbed and the rice is cooked. Finally, add the cream and simmer for 1–2 minutes over low to medium heat.
5
Serve the risotto with chicken and chives.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.