Chicken and Mushroom Risotto For One

One of my favourite dishes to cook is risotto. It takes a bit more time and effort to make (with the 20 minutes of constant stirring), but it’s definitely worth it for the end result! Last year at uni I never made risotto as I only had a recipe for 4 people, and reheated risotto is not great in my opinion. So I decide to come up with my own recipe for a risotto for one. The great thing about this is that it can easily be doubled, tripled or quadrupled to feed more people!

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Ingredients:

  • 1 chicken breast, cut into bite size chunks
  • 1/2 pack of mushrooms, sliced
  • 3oz arborio risotto rice
  • 1 pint chicken stock – I normally use 2 or 3 low salt chicken oxo cubes and add more at the end if needed
  • 1 tsp butter
  • 1/2 red onion, chopped
  • 2 tbsp cream cheese
  • 1 tsp parmesan or parmigiano reggiano, grated

Method:

  1. Cook the mushrooms and set aside – I usually cook them in a oil spray, like FryLight
  2. Cook the chicken and set aside with the mushrooms
  3. Melt the butter in a wok/large pan
  4. Add the onion and cook until softened
  5. Add the risotto rice and stir for 1 minute to coat with the onion butter mix
  6. Add about a 1/4 of the stock and stir continuously until it has all been absorbed, then add another 1/4 of stock
  7. Repeat this process, adding 1/4 of the stock each time, until all the stock has been used and the rice is cooked (add more water if needed). This should take around 20 minutes
  8. Stir in the cream cheese and parmesan
  9. Add the cooked mushrooms and chicken to the risotto
  10. Keep the risotto on a low heat to ensure the chicken and mushrooms are thoroughly reheated, then serve with extra parmesan on top

Tip: To make a tasty king prawn and pea risotto follow the same recipe but use vegetable stock instead of chicken, add the peas at the same time as the creme fraiche and parmesan, and chuck in precooked king prawns at the end to heat up for a minute or two.

To Try Next:

I’d love to hear your ideas for other flavour combinations that work well in a risotto too!

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