Chicken And Mushroom Risotto

Ingredients

• 400g raw chicken breast, diced
• 400g white button or Swiss brown mushrooms, sliced
• 250g arborio rice
• 1 litre chicken stock (or household beef stock)
• 30g butter for cooking + 15g to finish — staple
• 15ml oil, total — staple
• 35g grated hard cheese or parmesan — staple
• 1 onion, diced — staple
• 2 garlic cloves, crushed — staple
• 200g carrot, grated
• 200g courgette, grated

Method

1. Heat oil in a wide pan. Brown chicken in batches and set aside. Brown mushrooms and set aside with the chicken.
2. Melt the cooking butter and soften onion, garlic, carrot and courgette for 5 minutes. Stir in rice for 1 minute.
3. Add hot stock a ladle at a time, stirring regularly and allowing each addition to absorb. Use water if more liquid is needed.
4. After about 15 minutes return chicken and mushrooms. Cook until rice and vegetables are tender and chicken thoroughly cooked, about 5–10 minutes more.
5. Take off the heat and stir in finishing butter and cheese. Serve the vegetables mixed into the risotto.

Notes

- Breast replaces thigh; optional bacon and wine omitted. Historical 10 Oct meal adaptations and costs remain in mealdb and are not retroactively replaced by this recipe sweep. - Macro estimates per serve include all served carbohydrates, dairy/cheese and measured cooking oil. Whole cooked vegetables: at least 200g/serve excluding potatoes and canned tomato. Brands vary; garlic, spices and small garnishes are approximate. - Listed proteins are alternatives for the main meat. Retained bacon, eggs and dairy still count. Compare allowed meats by price per gram of protein and recalculate portions/macros for 40–50g protein per serve and at most 20 calories per gram. Use raw meat, no lamb or unrequested steak cuts; adjust cooking time for the cut and cook through.