Chicken Mushroom Risotto

Chicken Mushroom Risotto

recipe of this dish


300 grams rice
500 grams chicken breast
1 can of button mushrooms
1 onion
2 cloves garlic
Olive Oil
1 jar of mascarpone
2 vegetable stock cubes
grated cheese
salt and pepper

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!


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