Creamy risotto with chicken and mushrooms
Hello!
Risotto as pilaf or paella is a very diverse dish. Today we will make a completely stunning option with cream cheese. And accompany this will be chicken and mushrooms.
Difficulty: 3/10
Cooking time: 40 min.
Number of servings: 4
Ingredients:
- Round-grain rice, 200 gr.
- Chicken fillet, 360 gr.
- Champignones, 100 gr.
- Cream cheese, 140gr.
- Parmesan, 30 gr.
- Butter, 20 gr.
- Onion, 1 PC.
- Celery, 40 gr.
- Basil
- Rosemary
- Garlic
- Black pepper, salt, vegetable oil
Mushrooms and chicken cut into medium pieces.
Onions, celery and garlic clean, cut into small cubes. Rosemary leaves chop smaller.
Warm up a little vegetable oil and fry the onion on high heat for 2 minutes.
Add garlic, rosemary, celery and fry, stirring, for three minutes.
Add rice and cook for five minutes, stirring occasionally.
Pour the boiling water by a centimeter. Cook, stirring occasionally, until the water is absorbed.
Again, add boiling water and cook until absorbed and so until the rice is ready (I got three cycles).
Leave the rice on a low heat under the lid.
Heat a little vegetable oil in a pan and fry the mushrooms for a couple of minutes over high heat.
Add the chicken, fry for five minutes, salt and pepper to taste.
In rice, add butter, creamcheese and grated Parmesan, mix thoroughly, salt to taste, warm for half a minute.
Serve with Basil.
Bon appetit!
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