Chicken, Pea and Mushroom Risotto

Chicken, Pea and Mushroom Risotto

This recipe is a hodge-podge of different risotto recipes that I have taken the bits I like out of to make MY perfect risotto.

I use a pressure cooker for mine, not only cause it's quicker but I think it makes the risotto turn out creamier. If you don't have a pressure cooker, I will include the instructions for without one also.

This would also work well as a vegetarian dish, just take out the chicken and replace the chicken stock with vegie stock.

The following recipe is enough for 4 really good sized portions, 5 smaller ones. It does say to serve immediately, but I still think it's yummy for lunch the next day! It's a good one for sunday night cause there are enough leftovers for you and your partner to take to work for lunch the next day.

Time taken?: Even with the pressure cooker, I'd say this is a weekend dish. It takes about 1 hour all up, a little less for the pressure cooker and a little longer using the standard method. That includes all the prep. With the pressure cooker- you at least get to clean up and do other things while it's cooking, whereas with the standard method you have to constantly stir it.

2 year old friendly?: Yes usually, although mine wasn't feeling well tonight so he didn't eat much. He usually loves the cheesy creaminess!

TIP: Pre chop eveything- once you start cooking to need to add everything pretty quickly. Even make sure you pre-grate your cheese and de-frost your peas before you start cooking.

INGREDIENTS

1 litre (4 cups) chicken stock

1 cup of water (standard method) or 1/2 cup water (pressure cooker method)

50g butter

600g chicken breast, sliced into bite sized or stir-fry sized pieces

4 green onions, sliced thinly.

1 clove garlic, crushed

1.5 cups of aborio rice

1 cup frozen peas, thawed
1 cup sliced mushrooms

1 cup finely grated parmesan

1 tablespoon finely chopped mint (if you don't have mint, parsely works well also)

PRESSURE COOKER METHOD

Heat half of the butter in the pressure cooker (on the browning setting if electric) and brown the chicken (until JUST browned)

Remove chicken from the pressure cooker.

Heat the remaining butter in the pressure cooker (without washing it) and cook the onions, garlic and mushrooms, stirring until soft.

Add the rice, stir to coat in onion mixture

Add the stock and the water. Close the lid of the pressure cooker and set it to high pressure for 7 minutes.

Release pressure and remove the lid.

Add the chicken and peas and allow it to stand, with the lid on, for 5 minutes.

Add the mint and cheese.

Serve immediately.

STANDARD METHOD

Place stock and the water in a medium saucepan and bring to a boil. Reduce heat and allow it to simmer very gently, uncovered.

Heat half of the butter in a large saucepan and brown the chicken until JUST browned.

Remove chicken from the saucepan and in the same pan, cook onion, mushrooms and garlic, stirring until soft.

Add rice, stire to coat in onion mixture.

Add 1/2 cup of the simmering stock mixture, cook stirring over low heat until stock is absorbed.

Continue adding stock in ladelfuls, stirring until stock is absorbed after each addition.

Return chicken to pan half way through cooking time.

Total cooking time should be about 35 mins or until rice is tender.

Add peas to rissotto, stir gently until peas are hot.

Remove from heat; stir in cheese and mint.

Serve immediately.