Chicken and Mushroom Risotto Recipe | Risotto Recipe
This hearty risotto is equal parts nourishing as it is moreish! Perfect for a midweek dinner, try our Chicken & Mushroom Risotto recipe here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aldi.com.au.
Cooking tools:
- Pepper mill
- Skillet
- Saucepan
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 300g white cup mushrooms, sliced
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 250g Imperial Grain arborio rice
- 1 litre Chefs’ Cupboard chicken stock, heated
- 200ml white wine*
- 100g The Fresh Salad Co baby spinach
- 2 tbsp Remano olive oil, plus extra to serve
- 120g cooked chicken meat, shredded
- 50g Pure Valley unsalted butter, cold and cubed
- 50g-60g Remano grated parmesan cheese**
- Fresh parsley leaves, finely chopped, to serve
- Salt and cracked black pepper, to season
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