Slimming World Chicken And Mushroom Risotto Recipes

CHICKEN AND MUSHROOM RISOTTO | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Finely chop the onion and garlic, then add to the pan along with the diced chicken. Spray with low calorie cooking spray.
• Cook gently until the onions are soft, but not coloured.
• Turn the heat up and add the rice and stir well. Add the mushrooms, stock cubes, white wine vinegar and 100ml of the water.
• Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of water and stirring, allowing each ladleful to be absorbed before adding the next.
• Carry on adding water until the rice is soft but with a slight bite. This will probably take about 30 minutes. If you are using peas and cooked sliced sausage add them just before the rice is cooked.
• Immediately pour into a serving dish stirring in the parmesan and lemon juice. Cover for 5 minutes or so, to allow juices to soak in.
• Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.
• Scrape down sides, add a few sprays of low fat cooking spray, chicken breast and saute for 4 minutes, 100°, reverse speed 1.
• Add mushrooms, arborio rice, stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5. Place simmering basket on top NOT the Measuring Cup!If you are using peas and cooked sliced sausage add them after 14 minutes then continue cooking.
• Immediately pour into bowl or serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in.

CHICKEN & MUSHROOM RISOTTO

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.

CHICKEN AND MUSHROOM RISOTTO

Steps:

• Heat a small amount of oil in a large heavy based pot and add the chicken. When cooked, remove from the pot and set aside.
• On a high heat, warm a little more oil to the pot and add the garlic and onion. Saute until the onion is translucent.
• Add the rice to the pot and stir to coat the grains with the oil and onion. Add wine and saffron. Stir to combine.
• Add one cup of the stock and continually stir whilst bringing to the boil.
• Turn down to a medium heat. When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously.
• Keep repeating step 5 until the rice is cooked. I find that I need to use six cups of stock, but quantities can vary from person to person. The best technique (I find) is to taste the rice after four cups, and keep checking after each cup you add after that.
• When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms. Remove from heat when the mushrooms are starting to look cooked.
• Slowly add in the spinach and stir until the spinach has wilted. Add pepper to taste.
• Serve warm.
• If desired, a large handful of parmesan can be added with the chicken and mushrooms, or sprinkled over the top when served.