MUS­TARD CHICKEN WITH POR­TO­BELLO, SPINACH AND PARME­SAN RISOTTO

Eastern Courier - - SPORT -

Ready in: 40 min­utes Prep: 15 min­utes Cook: 25 Serves: 2–3

Mush­room broth 1 Por­to­bello mush­room, thinly sliced (from a 250g pun­net) 2 sprigs thyme 1 tea­spoon salt Mus­tard chicken 300g skin­less, bone­less chicken breast 1 tea­spoon whole­grain mus­tard 1 tea­spoon Di­jon mus­tard 1 tea­spoon vine­gar (for ex­am­ple, white wine, cider) Por­to­bello, spinach and parme­san risotto 1 ta­ble­spoon but­ter 1 ta­ble­spoon olive oil red onion, finely diced 1 clove gar­lic, minced leek, white and pale green part only, thinly sliced re­main­ing pun­net of Por­to­bello mush­rooms, thinly sliced 1 tea­spoon finely chopped thyme leaves 1 tea­spoon salt 1 cup ar­bo­rio risotto rice

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