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Mushroom and Herb Express Risotto

20 minutes
10 minutes
4 servings
A risotto inspired technique, easy and great for lunch in your Lock & Lock Glass 650 ml Round container by Starfrit.



  • 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



  • Finely mince the onion.  
  • Mince the garlic.  
  • Heat the chicken broth and keep warm.  
  • Cut the chicken into small cubes.  
  • Sautée the chicken in a skillet until cooked through.
  • Set aside.
  • Slice the mushrooms.
  • Finely slice the chives.
  • Slice the green onions diagonally.


  • Heat the oil in a 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 then transfer to your Lock&Lock 650 ml round glass container.

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