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INGREDIENTS
- 300 g chicken breasts
- 1 tablespoon olive oil
- 200 g portobello mushrooms (halved and thinly sliced)
- 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
- 1Preheat the oven to 180 °C and line a baking sheet with parchment paper.
- 2Season the chicken with salt and pepper. Heat oil in a large pan and sear the meat 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 thinner pieces.
- 3Meanwhile, put the mushrooms into the same pot where the chicken was seared, season with salt, add garlic, and sauté over medium to high heat for 4–5 minutes, until the mushrooms release water due to the salt and soften. Then transfer them to a bowl and set aside.
- 4Return 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, pour in the cream and simmer for 1–2 minutes over low to medium heat.
- 5Serve the risotto with chicken and chives.
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The author of the photograph is Barbora Lundgren.