Chicken, mushroom & leek risotto
Chicken, mushroom & leek risotto

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken, mushroom & leek risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Deals Everyday for Your Kitchen and Home. Free UK Delivery on Eligible Orders! We Have Almost Everything on eBay. Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones.

Chicken, mushroom & leek risotto is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chicken, mushroom & leek risotto is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken, mushroom & leek risotto using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, mushroom & leek risotto:
  1. Get risotto rice
  2. Take chicken breasts
  3. Make ready leeks
  4. Prepare mushrooms
  5. Get vegetable stock
  6. Take onion
  7. Take garlic
  8. Take grated Parmesan
  9. Take butter

Using a sharp chef's knife, carefully. Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken. Turn over and sear, then set aside.

Steps to make Chicken, mushroom & leek risotto:
  1. Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
  2. Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
  3. Add chicken and heat for about 5 minutes, until coloured.
  4. Add rice, mix well and toast for a minute.
  5. Turn heat down. Add a ladle of stock to the pan, stir well to start making the rice sticky. Once the stock has evaporated, add another ladle. Repeat until the rice has just a little bite left. (About 20 minutes)
  6. When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
  7. Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
  8. Serve risotto with mushrooms on top. Enjoy!

Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken. Turn over and sear, then set aside. Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast.

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