Mushroom Chicken Bacon Risotto With A Spinach Salad Recipes

WILD MUSHROOM, CHICKEN & BACON RISOTTO

Steps:

• Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
• Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY

Steps:

• In a 5-quart Dutch oven, heat the olive oil over medium heat.
• Add the onion and cook 3-4 minutes until soft and slightly transparent.
• Add the bacon and stir constantly until it starts to crisp.
• Add the mushrooms and cook for an additional 2 minutes.
• Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
• Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
• Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
• Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
• NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
• Stir in the Parmesan cheese and remove from the heat.
• Serve and garnish with extra Parmesan cheese.
• Enjoy!

MUSHROOM & SPINACH RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN

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!

MUSHROOM, CHICKEN & BACON RISOTTO WITH A SPINACH SALAD

Steps:

• Soak the dried mushrooms in 500ml boiling water for 20 mins, then sieve the mushrooms and add liquid to a saucepan. Quickly rinse the mushrooms to ensure no dirt present, then chop and add to the chestnut mushrooms.
• Add the stock to the saucepan holding the mushroom liquid, bring to the boil, and keen on a low simmer.
• Season the chicken thighs with salt and pepper.
• Heat a frying pan on a medium heat. Add 25g butter to a frying pan, along with some olive oil (to avoid the butter burning), and once the butter melted, add the chopped chicken thighs. Cook for a few minutes, stirring, until the thighs are browned. Then put the chicken on a plate to the side.
• Put frying pan back on heat, add 25g butter and allow to melt. Add bacon and cook until starting to turn golden brown. Then add the chopped onion and cook until it's translucent and soft. Then add the sliced mushrooms and porcini mushrooms and cook for a further 8--10 minutes.
• Add the rice to the frying pan and stir continuously until the rice is completely coated in butter, shiny, and the edges of the grain start to look transparent.
• Pour the white wine into the frying pan and simmer until totally evaporated.
• Add one ladleful of stock, and stir the rice over a low heat until liquid is absorbed. Add another ladleful of stock and continue stirring. Repeat until the rice is cooked al dente (after say 25-30 mins). It should be slightly firm but with a starchy bite in the middle. The risotto should be creamy and slightly soupy, and when you draw a wooden spoon through it, there will be a wake that holds for a few moments.
• Add the final ladle of stick and add the chicken thigh to reheat. Stir in the chopped parsley, parmesan, and 10g of butter. Leave to rest for a few minutes, then serve.
• To make the salad: Put balsamic vinegar, lemon juice, olive oil, and a good pinch of salt and pepper into a large salad bowl. Add the pine nuts, sliced spinach leaves, mint leaves, sun-dried tomatoes, and cucumber. Toss together and serve.

SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER

Steps:

• Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
• While the rice cooks, heat olive oil in a saute pan.
• Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
• When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
• Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
• Season to taste with freshly ground black pepper and kosher salt.