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CHICKEN, MUSHROOM, AND HAZELNUT RISOTTO

Risotto au poulet champignons et noisettes

In collaboration with
Hubert Cormier, Nutritionniste

Breasts Pasta and risotto Skillet Internationally inspired
2-4 Portions
5 min Prepping
40 min Cooking
Recipe Easy

Ingredients


  • 1 yellow onion, finely chopped
  • 3 tbsp. (45 ml) olive oil
  • 1 cup (250 ml) mushrooms, sliced
  • 2 tsp. (10 ml) fresh rosemary
  • Salt and pepper to taste
  • 2 cups (500 ml) Arborio rice
  • 1 cup (250 ml) white wine
  • 8 cups (2 L) reduced-salt chicken broth, heated
  • ½ cup (125 ml) grated Parmesan cheese
  • ½ cup (125 ml) hazelnuts, whole or crushed

Directions

Click the steps to erase them.

  1. Heat olive oil in a large pot over medium-high heat and sauté union until transparent.
  2. Add chicken and sauté gently until well cooked.
  3. Season mushrooms and sauté for a few moments. Set aside.
  4. Pour rice into the same saucepan and stir with a wooden spoon.
  5. Deglaze with white wine and simmer until wine is almost completely evaporated.
  6. Add small amounts of chicken broth (around 1 cup [250 ml]) at a time. Stir well with a wooden spoon to make sure the rice absorbs most of the broth before adding more.
  7. Cook for around 20 minutes or until rice is tender.
  8. Remove from heat and add rice to chicken and vegetable mixture. Add grated Parmesan and stir.
  9. Adjust seasoning as needed and add hazelnuts. Stir again.
  10. Garnish with sprigs of rosemary and hazelnuts. Serve immediately.