Chicken and mushroom risotto (Serves 2) Cals 500pp – Hairy Dieters

I have never had a risotto before now. And I really enjoyed this and think it was worth the effort of stirring lol

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200g chicken breast
150g risotto rice
150g chestnut mushrooms
1.5 stock cubes made up to 1000ml with boiling water
1tsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
30g creme fraiche
.5 tbsp parmesan extra to serve

1. Bring the stock to the boil in a saucepan, add the chicken breast and ensure it is completely submerged in stock. Gently simmer for 10 minutes.

2. Meanwhile heat the oil in a pan and add the onion and mushrooms. Cook for 10 minutes until soft before adding the rice and cooking for a further minute whilst stirring.

3. When the chicken is ready remove from the dish with a slotted spoon and set aside to cool.

4. Start adding the stock a ladle at a time and continually stirring waiting until the liquid is absorbed before adding more. This will take maybe 20-30 minutes.

3. When the rice is just about ready slice your chicken before adding to the pan with the parmesan and cook for a further few minutes. The mix should be thick now but be sure to add a little more stock or boiling water to ensure it doesn’t get too dry.

4. Finally remove from the heat stir through the creme fraiche, cover and leave to stand for 3-5 minutes before serving.

Nutrition per portion*
Calories 500
Protein 36g
Carbohydrate 65g
Fat 11g
Fibre 1g

The dieters also use some dried mushrooms which are soaked in water whilst the risotto cooks however I couldn’t find any and don’t feel like this lacked flavour at all! I am actually really looking forward to doing it again. Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
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