Chicken and mushroom risotto with kale pesto
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Enjoy this delicious recipe from our latest Winter Market Days.
Items for this recipe can be purchased from Coles, Henrys Mercato, Stud Park Poultry, McKays Family Butchers and Woolworths.
Serves 6
Ingredients
2.5L (10 cups) chicken style liquid stock
40g butter
125ml (1/2 cup) olive oil
2 brown onions, finely chopped
880g (4 cups) arborio rice or long rice
1 1/2 tablespoons fresh thyme leaves
125ml (1/2 cup) dry white wine
6 (about 500g) chicken thigh fillets, cut into 1cm pieces
200g button mushrooms, cut into 1cm pieces
4 garlic cloves, crushed
120g (1 1/2 cups) finely grated parmesan
Salt flakes, to season
Bunch chopped kale leaves
½ Cup Cashew Nuts
3/4 cup basil pesto
Juice of one lemon
2 tbs lemon juice
Method
Items for this recipe can be purchased from Coles, Henrys Mercato, Stud Park Poultry, McKays Family Butchers and Woolworths.
Serves 6
Ingredients
2.5L (10 cups) chicken style liquid stock
40g butter
125ml (1/2 cup) olive oil
2 brown onions, finely chopped
880g (4 cups) arborio rice or long rice
1 1/2 tablespoons fresh thyme leaves
125ml (1/2 cup) dry white wine
6 (about 500g) chicken thigh fillets, cut into 1cm pieces
200g button mushrooms, cut into 1cm pieces
4 garlic cloves, crushed
120g (1 1/2 cups) finely grated parmesan
Salt flakes, to season
Bunch chopped kale leaves
½ Cup Cashew Nuts
3/4 cup basil pesto
Juice of one lemon
2 tbs lemon juice
Method
- Cook rice to packet instructions in chicken stock.
- 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 thyme. 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. 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 mushroom and garlic. Cook for 2 minutes.
- Meanwhile, pulse kale with pesto and the juice of one lemon to a paste in a food processor or Nutra bullet.
- Top risotto with mushrooms and sliced chicken. Add the chicken mixture, parmesan combine. Dollop with kale pesto to serve.
- Season with salt and pepper to serve. Garnish with basil.