Quick Risotto

Posted December 21st, 2009 in Food No Comments »

Risotto was a dish that my host family made for me on the first night I came to Perth.  It was a tomato risotto, and she cooked it in the oven.  I was amazed to find how easy it is to make risotto, just place risotto rice and chicken stock in an oven dish with other ingredients and bake in the oven.  It turned out delicious.  

The other day I felt like risotto, so I made chicken, mushroom and spinach risotto –  a very typical flavor.  

Personally I prefer not to use too much cream, (even though it tastes nice, I worry about its high calories) so I add cheese right after cooking and mix it through.  It gives richer flavor.

<Chicken, Mushroom and Spinach Risotto> for two

  •  1/2 Chicken breast
  • 4~5 mushroom
  • 1/2 cup risotto rice (arborio or carnaroli)
  • 1 cup chicken stock
  • spinach leaves
  • 1 garlic, chopped
  • 1/8 medium onion, chopped
  • 1 tbs white wine
  • 1 tbs grated Parmesan cheese 
  • 50 ml cream (optional)
  • olive oil
  
  1. Slice chicken breast and mushroom.
  2. Heat olive oil in a pan, and saute onion and garlic.  Add chicken, and cook briefly both sides.  Add mushroom.  Stir in white wine.
  3. Add risotto rice and stir.  Pour 1/2 of chicken stock, and simmer over low heat, stir constantly.  Add the rest of chicken stock once all the liquid evaporates.  Stir in spinach leaves.  Simmer until rice is just cooked (al dente).  Season.  Add more water if needed.
  4. Turn off the heat and stir in grated cheese.  If you are adding cream, pour over cream and simmer, then turn off the heat.
  5. Serve with additional Parmesan and cracked black pepper.

Quick tips:  You can pre-cook risotto rice!  Cook rice with chicken stock first.  Saute onion, garlic, chicken and mushroom and stir in white wine.  Add cooked rice and pour chicken stock (water).  Simmer, then season.  Stir in cheese and cream.



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