Chicken, mush­room & fen­nel risotto

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $5.15 Time to make 30 min

gluten free di­a­betes friendly

leeks, halved, thinly sliced fen­nel bulb, thinly sliced, fronds re­served 250g sliced Swiss brown

mush­rooms 1¼ cups abo­rio rice 1 ta­ble­spoon fresh

thyme leaves 2 gluten-free, re­duced-salt

chicken stock cubes, crum­bled 400g chicken stir-fry strips,

thinly sliced ¹⁄³ cup finely grated parme­san

1 Boil 1 litre of wa­ter in the ket­tle. 2 Heat 2 tea­spoons of olive oil in a large saucepan and place over medium-high heat. Cook the leek, fen­nel and mush­rooms, stir­ring, for 5 min­utes, or un­til soft­ened. Add ar­bo­rio rice and half of the thyme leaves. Then stir to coat grains of rice in oil. 3 Add 1 litre of boil­ing wa­ter and stock cubes to pan. Bring mix­ture to the boil. Re­duce the heat to low and sim­mer, stir­ring oc­ca­sion­ally, for 20 min­utes, or un­til rice is ten­der. 4 Mean­while, heat 2 tea­spoons of oil in a medium non-stick fry­ing pan over high heat. Cook chicken strips, stir­ring, for 5 min­utes, or un­til browned. Trans­fer to a plate. 5 Stir chicken, any juices and parme­san into risotto. Serve topped with re­main­ing thyme and re­served fen­nel fronds.

Chicken, mush­room & fen­nel risotto

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