Chicken & mushroom risotto
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken
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Cooking tools:
- Pan
- Stove
- Wooden spoon
- Kitchen timer
- Chef's knife
- Cutting board
Ingredients
- Butter: 50g
- Smoked bacon lardons: 85g
- Onion: Large
- Chestnut mushrooms: 250g
- Arborio risotto rice: 300g
- Dry white wine: 150ml
- Chicken stock: 1.4 Litres
- Cooked chicken: 140g
- Parmesan: 50g
- Flat-leaf parsley: 1/2 small pack
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