Gourmet on a Shoestring

Chicken & Mushroom Risotto

Prep Time: 15 minutes Cook Time: 40 minutes Serves 6

Adapted from a basic risotto recipe from Jamie Oliver.

“I think this is the best basic risotto recipe you will come across – you will find it really easy. I assure you that once you’ve got the knack you’ll carry on making it all the time and it won’t let you down. You can so easily enhance it by adding different seasonal ingredients. So here’s the basic risotto, which will give you an amazingly creamy base, followed by some simple recipes to take the dish in completely different directions.”

Ingredients

• 1 Chicken Breast, sliced in thin bite-sized strips
• 1 bag of Button Mushrooms, chopped
• Approx. 1 litre Stock (chicken, fish or vegetable as appropriate)
• 1 tablespoon Olive Oil
• 2 medium Onions, finely chopped
• 2 cloves Garlic, finely chopped
• 1/2 head Celery, finely chopped
• 400g Arborio Rice
• Sea Salt and freshly ground Black Pepper
• 2 glasses dry White Wine
• 70g Butter
• 100g freshly grated Parmesan, omit for the prawn recipe
• Basil for garnish

Method

1. Heat stock. Cook chicken and mushrooms in a frypan whilst cooking the risotto and leave aside until Stage 3. In a separate large frypan heat the olive oil, add the onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat.
2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the wine and keep stirring — it will smell fantastic as it sizzles around the rice.
3. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt, but be careful not too make it too salty. Turn down the heat to a highish simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Add chicken and mushrooms when the rice is half cooked.
4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

[   No Comments   |   Add Your Comment   |   Print This Recipe   ]
Like this article? Subscribe to my RSS feed.

Prep and Cooking time: 60 mins Serves 6

This lasagne is very hearty yet also very fresh and light (low fat too!). You will eat your heart out and won’t leave the table feeling heavy. Delicious! To save money with this one, you can get the Ricotta from the deli, buy the Coles brand lasagne sheets, and grab whichever pasta sauce is on special.

Ingredients

400g minced Chicken
1 Red Capsicum, finely chopped
1 teaspoon Red Chilli, finely chopped (very mild)
440g can Red Kidney Beans, rinsed and drained
575g jar Tomato-based Pasta Sauce
400g can Crushed Tomatoes
375g fresh Lasagne sheets
375g Ricotta Cheese
½ cup Tasty Cheese, grated

Method

1. Preheat oven to 180 degrees.
2. Heat a big non-stick fry pan to high and add chicken. Break clumps up with a wooden spoon as you brown chicken.
3. Add capsicum, chilli, beans, pasta sauce and tomatoes, and stir to combine.
4. Grease lasagne dish with a small amount of olive oil (use a brush or spray). Cut pasta to size and place a layer on the bottom of the dish, then alternate sauce and pasta layers, finishing with a pasta layer (you should fit 5 or 6 layers).
5. Spread ricotta over the pasta and sprinkle with grated cheese.
6. Bake for 30mins or until cheese starts to brown slightly. Stand for 5 minutes, then serve with green salad.

[   1 Comment   |   Add Your Comment   |   Print This Recipe   ]
Like this article? Subscribe to my RSS feed.