Chicken Mushroom Risotto
recipe of this dish
Component
300 grams rice
500 grams chicken breast
1 can of button mushrooms
1 onion
2 cloves garlic
parsley
Butter
Olive Oil
1 jar of mascarpone
2 vegetable stock cubes
grated cheese
salt and pepper
Preparation
First, cut your onion and garlic into small pieces.
Then put 1 liter of water in a pot, break your stock cubes and bring to a boil.
Then put the pieces of garlic with butter in a pan and brown them.
Add mushrooms on top and cook for 3 minutes, stirring with a spoon.
Add half the mascarpone stir and then set aside.
Put the chicken breast pieces in the pot for 5 to 6 minutes.
Take out the chicken breasts, then cut them into thin slices and add to the mushrooms in a pan on low heat.
Then add the rest of the mascarpone, chopped parsley and mix.
Toss the onion pieces with olive oil in a pan and brown, then pour the rice over the top and stir with a spatula.
Slowly pour the broth water over the rice while stirring – add only the amount needed to cook.
Finally pour your mushrooms, chicken breast and grated Gruyere cheese over the rice, then mix… Serve hot.
Treat yourself well… bon appetit!
