Chicken Breast Over Mushroom Risotto

Informations supplémentaires

35 min. | 413 kcal | easy | Signature | Printable version

1. Setup Thinly slice the mushrooms. Chop the garlic and the shallot. Tear off the thyme leaves from the branches. Crumble the broth cube in 3.5 ^2P | 5 ^3P cups of hot water.

2. Make the garlic butter Warm up 3 ^2P | 5 ^3P tbsp. of butter in a pan with a drizzle of oil over medium-high heat. When the butter is melted, add the garlic and thyme. Cook 1-2 minutes. Remove everything from the pan and put it in a small bowl. Set aside.

3. Cook the mushrooms Add a drizzle of oil to the pan. Add the shallot and the mushrooms cook for 3-4 minutes or until browned. Add salt and pepper.

4. Add the rice Add the rice and mix well. Gradually add the broth, stirring frequently, until the rice is creamy and tender. The process takes about 20 minutes. When the rice is ready, add the parmesan and mix.

5. Cook the chicken While the risotto cooks, warm a drizzle of oil in another pan on medium-high. Add salt and pepper to the chicken. Cook the chicken 4-5 minutes on one side. Flip, cover and cook over low heat for 7-9 minutes or until the chicken is cooked through. Let the chicken rest 2-3 minutes before slicing.

6. Plate your dish Toss the arugula with a drizzle of oil and a bit of black pepper. Serve the risotto and garnish with the arugula, the chicken slices and the garlic-thyme butter. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!

2unitChicken Breast

0.5unitThyme

140gArborio Rice

1unitVegetable Broth Cube(s)

120gWhite Medium Mushroom

30gGrana Padano Cheese

1unitShallot

1unitGarlic Clove(s)

40gArugula

What you need Pans, Bowls, Tongs, Spatula.

413 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 25g

fat 14g

22%

cholesterol 135mg

45%

fiber 1g

protein 44g

saturated 7g

35%

sodium 992mg

41%

sugar 3g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg