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Mushroom and Chicken Risotto

Mushroom and Chicken Risotto

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10 mins + 40 mins
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Serves 3 to 4


  • 3 Tbsp olive oil
  • 1 leek, halved and thinly sliced
  • 2 cloves galic, crushed
  • 400 g button mushrooms, sliced
  • 2 cups Arborio rice
  • 4 cups Chicken Stock
  • 2 Chicken Breast
  • ¼ cup basil leaves
  • 60g g parmesan, finely grated
  • Freshly ground black pepper


Preheat oven to 160°C fan forced. Heat 2 Tbsp of oil in an ovenproof dish over medium heat. Add leek, garlic and mushrooms and cook, stirring occasionally for 5 minutes or until the onions are soft. Add the rice and cook, stirring for 1 minute. Add the stock and bring to the boil

Remove pan from the heat, cover and transfer to the oven. Bake for 18-20 minutes or until stock is almost absorbed.

Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side until just cooked through. Remove to a board, stand for 5 minutes then thinly slice.

Stir the chicken, basil and parmesan into the risotto. Season with pepper and serve.


Qty Price
Essentials Olive Oil $5.00 ea
$5.00 ea
Fresh Produce Leeks $1.20 ea
$1.20 ea
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Fresh Produce Mushrooms White Button $12.99 kg
$12.99 kg
Sun Rice Arborio Rice $4.29 ea
$4.29 ea
Countdown Stock Chicken Liquid $3.00 ea
$3.00 ea
Countdown Chicken Breast Skinless & Boneless Lrg Pk
arrow icon exclamation icon Out of stock Out of stock
Ornelle Hard Cheese Grated Parmesan $5.49 ea
$5.49 ea
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea
Fresh Produce Basil Living Plant $3.50 ea
$3.50 ea