22 Street Lane Nursery - Dish of the Month

September 2023 Dish of the Month Recipe

Chicken and Mushroom Risotto

Ingredients: • 400g diced chicken breast • 250g mixed wild mushrooms • 250g risotto rice • 1 large white onion • 5g rosemary • 2 garlic cloves • 2 carrots

• 2 vegetable stock cubes mixed with 1 litre of hot water (you may need a little more than this) • 100g mascarpone • 50g grated parmesan • Salt and pepper

Method: 1. Finely dice the white onion and garlic then sauté them on low heat in a large pan, making sure it doesn’t burn. Put your stock on to boil with the correct amount of water in a separate pan. Peel and slice your carrots. 2. Add your carrots to the pan and continue to cook with the onions and garlic. Once the vegetables have started to soften, add your diced chicken breast with rosemary and some salt and pepper. 3. Brown your chicken breast, making sure nothing is burning. Wash your rice under cold water making sure you wash all the starch out. Add your rice to the pan and fry for around 1 minute, then carefully add the vegetable stock ladle by ladle until everything is submerged. It will take around 15-30 minutes on a low heat. 4. Once the rice, chicken and vegetables are all cooked take it off the heat carefully and add the mascarpone and grated parmesan. Taste to check the seasoning and enjoy!

Tip: You could use butternut squash instead of carrots, if you prefer.