Chicken & Mushroom Risotto in Tomato Sauce

Preparation time

15 Minutes

Cooking time

40 Minutes

Serves

3-4

Fancy some delicious risotto for dinner? Watch our video recipe to learn how to make this dish!

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This dish makes a great meal for your family and friends!

Ingredients

3
cups
Kirkland Signature Organic Chicken Stock
, (750-800 millilitres)
1/2
cup
Kirkland Signature Organic Tomato Paste
, (150 grams)
1
cup
Kirkland Signature Diced Tomatoes
, (400 grams)
1-2
piece of
Skinless and Boneless Chicken Thigh
, sliced
5
tablespoons
Kirkland Signature Olive Oil
pinch of
Kirkland Signature Pure Sea Salt and Kirkland Signature Coarse Ground Black Pepper
3
Shallots
, finely chopped
2
cloves
Garlic
, chopped
sprigs of
Fresh Sweet Basil and Oregano
4-5
ears
Fresh Mushrooms
, sliced
1
tablespoon
Worcestershire Sauce
, (for marinating chicken)
1
cup
Risotto Rice
1⁄2
cup
Dry White Wine
, (125 millilitres)
2
tablespoons
Parmesan Cheese
, grated
1
knob
Cold Butter

Directions

Season 1-2 pieces of chicken with 1 tablespoon of Worcestershire sauce, 1 teaspoon of black pepper and salt.
Heat frying pan with 2 tablespoons of olive oil over medium heat. Sauté seasoned chicken until lightly browned.
Add 4-5 ears of mushrooms and continue sautéing until cooked. Sprinkle some salt and black pepper into mushroom while cooking. Remove from pan when browned.
Pour 3 cups of chicken stock into a pot, simmer and remain heated over low fire.
In a clean pan, heat 2 tablespoons of olive oil, a sprig of oregano and basil over medium heat.
Sauté 3 shallots till softened. Add 1/2 cup of white wine and simmer until wine is half reduced. Lower heat. Remove herbs. Add 1 cup of risotto rice, continue to simmer until wine is fully absorbed.
Start adding hot chicken stock into risotto, small amount at a time. About 2 ladleful of chicken stock each addition, gently and constantly stir to reduce the chicken stock.
After the second addition of chicken stock, add 1/2 cup tomato paste and let it cook for about 2 minutes.
Return cooked chicken and mushroom. About 5 minutes before heat off. Add more chicken stock if risotto not al-dente yet.
The rice cooking process should be about 30 minutes on super low heat, or until rice turns al-dente and creamy in consistency.
Turn the heat off. Immediately add in 1 knob of cold butter, 2 tablespoons of parmesan cheese, drizzle 1 tablespoon of olive oil, and cover the pot with the lid. Let the remaining heat to continue the cooking process for about 5 minutes.
Open lid and stir to combine. Transfer risotto to a serving dish, garnish with more grated cheese and basil leaves and serve immediately.

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