Mushroom Risotto (with Chicken and/or Bacon - or neither). Great recipe for Mushroom Risotto (with Chicken and/or Bacon - or neither). The calorie count quoted is for mushroom. Add chicken and mushrooms back into the risotto towards the end, just to heat through.

When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. You can cook Mushroom Risotto (with Chicken and/or Bacon - or neither) using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Mushroom Risotto (with Chicken and/or Bacon - or neither)

You need 250 g of risotto rice / 9 oz ..
It's 250 g of chestnut mushrooms (sliced)* / 9 oz ..
It's 35 g of porcini mushrooms dried / 1½ oz ..
Prepare 400 g of chicken breast cooked (shredded) / 14 oz . OPTIONAL.
You need 8 OPTIONAL of bacon medallions (=200g / 7 oz.).
Prepare 225 g of onion (chopped) / 8 oz ..
It's 200 g of peas sweet corn carrot frozen and / or frozen and / or diced / 7 oz ..
You need 500 ml of chicken stock / 20 fl . oz ..
It's 500 ml of vegetable stock / 20 fl . oz ..
You need 350 ml of water boiling / 14 fl . oz ..
You need ½ teaspoon of pepper ground (or to taste).
You need 2 teaspoons of garlic powder.
Prepare 2 tablespoons of crème fraîche.
You need 150 g of chicken mushrooms * if opting to use the reduce the to / 5 oz ..

Heat olive oil in a deep pot and dice your middle bacon, mushrooms and onion. Fry onion, bacon and mushrooms over medium heat until onion is cooked. Add rice and stir to keep from sticking. Pour in white wine and stir again, add chives.

Mushroom Risotto (with Chicken and/or Bacon - or neither) instructions

Put the porcini in a bowl and pour over the boiling water and soak for 10-15 minutes. Remove the porcini with a slotted spoon and place on a chopping board. Reserve the porcini “stock” and slice the porcini into small pieces..
Whilst the porcini stands:- (a)microwave the onion together with the carrot (if using) for 3 minutes in a little of the vegetable stock; and (b)microwave the bacon on a covered plate for 1½ minute AND then on a chopping board with a very sharp knife cut the bacon into very small squares..
Mix the chicken, vegetable and porcini stocks in a saucepan on a high heat, bring to the boil and then turn down to a gentle simmer. N.B. There should be a little more stock than you need but if you need more use plain boiling water..
Transfer the microwaved vegetables to a deep/lidded fry pan and put on a high heat. Add the risotto rice and stir in. Throughout cooking lid the pan as much as possible and to cook: Ladle enough stock in to just cover the rice vegetable mix; add the pepper and garlic powder and stir in; bring to the boil and turn down to a gentle simmer..
Add in more stock one ladle at a time, stir between each addition and ensure the mix returns to a simmer..
After 5 minutes add the mushrooms (including the porcini)..
After 10 minutes add any peas and sweet corn..
After 15 minutes add the chicken and bacon..
Add the last few ladles one by one. When the risotto rice is almost to your liking stir continuously until the liquid has evaporated. Stir through the crème fraîche and serve immediately in warm bowls..

Spray chicken breasts with frylight and season with salt and pepper and some dried rosemary. Spray a large frying pan with frylight and and the onion and crushed garlic to the pan to soften. Transfer the chicken to a bowl and set aside. Get Mushroom Risotto Recipe from Food Network. In a large pot heat oil and add mushrooms and chicken and cook through until cooked.