This healthy and tasty Chicken and Mushroom Risotto really packs a punch. It's a simple and easy risotto recipe to fit into your busy schedule.
What you need
- 2 teaspoons olive oil
- 200g chicken strips, trimmed of all visible fat
- 1 small leek, sliced
- 1 clove garlic, finely chopped
- 3/4 cup arborio rice
- 1/4 cup white wine
- 1-1/2 cups salt reduced chicken stock
- 125g button mushrooms, chopped
- 30g baby spinach
- 1/2 teaspoon grated lemon rind
- 40 g block PHILADELPHIA Cream Cheese
How to make it
Heat half the oil in a saucepan and brown the chicken strips well, remove. Add remaining oil, the leek and garlic and saute 2-3 minutes, stir in the rice and mix until translucent in appearance.
Pour in the white wine and stir until liquid is absorbed. Gradually pour in the boiling stock, in small quantities; make sure that the rice grains are absorbing the liquid. (Add extra boiling water if necessary)
Cook the rice over a medium heat until almost tender, add the mushrooms, spinach, lemon rind and chicken, and cook until tender. Stir through the cream cheese until well combined. Serve immediately.