Creamy Risotto with Chicken and Mushrooms

 

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Dear all, this risotto was decadent! I used butter and butter and some more butter!

I don’t do that normaly, I try to use as little butter as possible

so this was something completely new for me.

 

You need:

(for two servings)

 

1/2 cup good quality white rice

5 -6  brown champignon mushrooms

1 chicken breast sliced and cut into thin pieces

1 bay leaf

pink salt & black pepper

about 2 tbs butter

1 tbs cream cheese

1 tbs goat cheese

parmesan

 

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Start cooking the rice with the butter and a pinch of salt in a rice cooker.

Cut the mushrooms into bigger pieces.

Slice the chicken breast into thin strips and then cut them in 2 or 3 smaller pieces (shouldn’t be too small).

 

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Saute the chicken in butter.

Add the mushrooms and the bay leaf.

Salt and pepper everything.

 

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When the rice is cooked add the cheese and mix well.

Then add the chicken and mushrooms to the rice and mix.

Let rest covered with a lit for 5 minutes keeping the rice cooker on warm. Serve it with grated parmesan on top.

It was way above delicious.

ENJOY!

 

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One thought on “Creamy Risotto with Chicken and Mushrooms

  1. Pingback: Creamy Shrimp Risotto with Mushrooms | Pink Salt

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