Easy Chicken & Mushroom Risotto

Healthy, tasty & easy! You just put it in the oven and let it do the rest.

Serves 4


1/4 cup olive oil

1 leek, halved, washed, thinly sliced

2 garlic cloves, crushed

200g button mushrooms, sliced

2 cups arborio rice

4 cups chicken stock

2 large chicken breast fillets, trimmed

1 lemon, rind finely grated

2 tablespoons tarragon leaves, chopped (we have a huge tarragon plant out front of the clinic in Ivanhoe, feel free to take some!)


  1. Preheat oven to 180ºC. Heat 2 tablespoons oil in a saucepan over medium heat. Add leek, garlic and mushroom. Cook for 3 minutes or until soft. Stir in rice and cook for 1 minute. Add stock and bring to the boil. Transfer to an ovenproof dish. Cover and back for 20 minutes or until stock is almost absorbed.
  2. Meanwhile, heat remaining oil in a frying pan over medium heat. Season chicken with salt and pepper. Cook for 4 minutes each side or until just cooked through.. Transfer to a plate. Cover and stand for 5 minutes. Slice thinly across the grain.
  3. Stir chicken, lemon rind and tarragon into risotto. Cover and stand for 5 minutes. Season with pepper. Serve.


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