Chicken and Mushroom Risotto
Perfect for camping, this chicken and mushroom risotto can easily be cooked over a camp fire in a Dutch oven or pot on a camp gas stove for a hearty meal.
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 bushcooking.com.
Cooking tools:
- Pot
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 chicken breasts (diced)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 2 cups risotto rice (such as Arborio)
- 1 cup white wine ((Chardonnay))
- 10 button mushrooms (sliced)
- 1/2 cup grated Parmesan cheese
- salt
- pepper
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