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Mushroom and Herb Express Risotto
Preparation
20 minutes
Cooking
10 minutes
Portions
4 servings
A risotto inspired technique, easy and great for lunch or dinner!
Ingredients
Risotto
- 1/2 cup Onion
- 3 cloves Chopped garlic
- 2 cups Button mushrooms
- 2 cups White rice
- 4 cups Chicken stock
- 1/2 cup Cream Cheese
- 2 Chicken breast
- 1/2 bunch Chives
- 2 Green onions
- Olive oil
Preparation
Preparation
- Finely mince the onion using one of the many Starfrit Choppers.
- Mince the garlic with a garlic peeler.
- Heat the chicken broth and keep warm.
- Cut the chicken into small cubes.
- Sautée the chicken in a The Rock non-stick skillet until cooked through.
- Set aside.
- Slice the mushrooms using a Starfrit knife.
- Finely slice the chives.
- Slice the green onions diagonally.
Risotto
- Heat the oil in a non-stick wok on low heat.
- Add the onion and garlic and cook until the onion becomes translucid.
- Add the mushrooms and cook until slightly colored.
- Add the rice, mix well and add the warm broth.
- Cook on a low simmer for 5-6 minutes.
- Lower the heat, add the cream cheese and cooked chicken.
- Cook for 2-3 minutes.
- Sprinkle with green onions and chives and serve.
