Chicken Mushroom And Cashew Risotto Recipe 45

Steps:

• In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

Steps:

• Melt the butter in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the chicken and cook, stirring frequently, for an additional 5 minutes. Reduce the heat, add the rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent. Stir in the turmeric, then add the wine. Cook, stirring constantly, for 1 minute until reduced. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. About 3 minutes before the end of the cooking time, stir in the mushrooms and cashews. Season with salt and pepper. Arrange the arugula leaves on 4 individual serving plates. Remove the risotto from the heat and spoon it over the arugula. Sprinkle over the parmesan shavings and basil leaves and serve.

Steps:

• Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
• Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
• When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

Steps:

• 1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 tsp of the salt, and the pepper. Cook until the chicken is done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer. 2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes. 3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time, and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more both or some water. 4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

Steps:

• Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
• Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
• Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
• Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
• Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

Steps:

• Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
• Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
• Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
• Pour in the wine and cook over moderate to low heat until it is absorbed.
• Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
• Keep adding stock in this way, stirring frequently to prevent sticking.
• Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.

Steps:

• Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
• Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!