Creamy Mushroom and Chicken Risotto

I’ve been busy.. really busy

My son has always been a terrible sleeper and it started to take it’s toll on me. Anyone else know of 8 month olds who only sleep for 45 mins and declare war on anyone trying to put them down for a nap?

Last week a friend recommended I read a baby sleep help book: The no cry sleep solution (by Elizabeth Paintley). So I made a trip to the local library but couldnt resist gravitating towards the cookbook section after picking up the book.. In the very limited time I have every few days, I sit and study.. so stay tuned for some awesome recipes, tips and techniques!

Now for a recipe. Mushrooms are great in the cooler weather, and this recipe is easy to whip in no time

You will need;

1.5- 2 cups arborio rice

1 chicken breast or thigh: diced or sliced

4 button mushrooms: sliced or chopped

one medium onion: finely diced

one stalk of celery: finely diced

3 cloves of garlic: minced

one tablespoon dry oregano (or any other herb of your choice)

salt and pepper to taste

Chicken stock (i make my own while prepping the food: I use scrap bits of chicken, celery, onion and carrots. By the time I am done prepping the food the stock is hot and ready to use) – You can use water instead.

Parmesan cheese to serve

To make:

Saute onion and celery on medium heat in some olive oil until it is soft and picks up some golden colour

Add chicken and cook through. (if using chicken breast and you want it moist, remove after this step)

Add rice and stir in well for a minute.

Add stock, one ladel-full at a time, stirring until absorbed.Scrape any dry bits off the bottom and mix through. Maintain a medium heat.

Repeat until rice is cooked through and creamy. Halfway add the mushrooms, garlic and seasonings.

Enjoy with ha generous shaving of sharp parmesan cheese.



You can make this without chicken

You can add some cream- but I like mine without.

The risotto flavour is based on how well you cook the onion/celery/chicken at the start. so take your time!


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