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Risotto with chix and mushrooms
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
1 lb | chix thighs |
2 tsp | dried Italian seasoning |
3 tbsp | veg oil divided |
3 tbsp | unsalted butter |
1 small | onion |
2 cups | arborio rice |
1/2 cup | dry white wine |
7 cup(s) | hot chix stock |
3 cups | sliced mushies |
1/2 pepper-red or orange | |
1/2 tsp | fine rosemary |
1 tbsp | fresh basil |
2 tbsp | parmesan cheese |
2 tbsp | lemon juice |
season chix with s, p and It sesoning Heat 1 tbsp oil in pan and add chix.
Cook on one side 2 min. Turn over and place in 350 oven for 15 min. or
until not pink inside. Let cool slightly and cut into 1/2 in. pieces.
Set aside.
Heat remaining 2 T oil and 2 T butter inheavy pan. Add
onion and cook to tender. Add rice and stir to coated. Add wine and 1
cup stock. Stir well. Bring to boil Cook, stirring until almost all
liquid absorbed. Add another 1 cup stock and stir. Repeat until rice is
tender.
About halfway through add chix, mush, bell pepper, basil and
rosemary. Continue cooking until veg. are tender crisp. Stir in
remaining 1 Tbsp butter, parmesan cheese, lemon juice and s and p to taste
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