Mushroom risotto with chicken filet

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 1/4 litre of lukewarm water for about 30 minutes. Peel and finely dice onion and garlic. Heat 2 tablespoons of oil in a pot, fry the onion and garlic until transparent. Add rice and steam briefly. Pour wine and porcini mushrooms into the soaking water and boil down at low heat. Then pour on the broth little by little, boil down each time.

2. 2

   Let the rice swell for 20-25 minutes, stirring from time to time. Wash the chicken filet, dab dry and cut into strips. Clean and grate oyster mushrooms. Wash and clean the zucchini and cut into small cubes. Wash, clean and halve the tomatoes. Wash thyme, pluck leaves from the stalks. Heat 2 tablespoons of oil in a pan and fry the meat for about 5 minutes. Season with salt and pepper and remove. Fry oyster mushrooms and zucchini in the frying fat for about 2 minutes. Fold in tomatoes and thyme. Season with salt and pepper.

3. 3

   Wash thyme, pluck leaves from the stalks. Heat 2 tablespoons of oil in a pan and fry the meat for about 5 minutes. Season with salt and pepper and remove. Fry oyster mushrooms and zucchini in the frying fat for about 2 minutes. Fold in tomatoes and thyme. Season with salt and pepper. Fold meat and mushroom vegetables into the rice. Season again with salt and pepper

4. 4

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
510 kcal

CARBS
62 g

FATS
12 g

PROTEINS
31 g