Mushroom and Zucchini Risotto
Last week I made one of my favourite recipes of all time - risotto. It is so easy to make and always a hit with the tastebuds! Before you start pour yourself a glass of wine as you will be standing at the stove for a while - this recipe needs a lot of stirring!
What you will need:
(10 cups) Chicken stock
125ml (1/2 cup) olive oil
2 brown onions, finely chopped
(4 cups) Arborio Risotto Rice
1 1/2 tablespoons fresh parsley leaves
125ml (1/2 cup) dry white wine
500g chicken breast fillets, cut into 1cm pieces
200g button mushrooms, cut into 1cm pieces
4 garlic cloves, crushed
1 zucchini sliced into 1cm pieces
120g (1 1/2 cups) finely grated parmesan
Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and 1 tablespoon of parsley. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the zucchini, mushroom and garlic. Cook for 2 minutes.
Add the chicken mixture, parmesan and remaining parsley to the risotto and combine. Season with salt and pepper to serve.