Chicken and Mixed Mushroom Risotto
with Fried Sage Leaves
This dish takes flavour inspiration from your favourite trattoria! Hearty broth plumps up each grain of rice to create an irresistibly creamy risotto, finished with hearty chicken. A sprinkle of fragrant, crispy sage leaves will make you feel like a top chef!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Mixed Mushrooms
¾ cup
Arborio Rice
56 g
Onion, chopped
56 g
Baby Spinach
7 g
Sage
2 unit(s)
Garlic, cloves
2 unit(s)
Vegetable Broth Concentrate
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tsp
Garlic Salt
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra spicy! Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate.Cut or tear oyster mushrooms lengthwise into 1/2-inch slices. Pick sage leaves from stems. Keep leaves and stems separate.Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Remove from heat. Transfer chicken to a plate. Carefully wipe the pan clean.
Line a plate with paper towels. Set aside. Heat the same pan over medium-high.When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside. Reserve sage oil in the pan.
Meanwhile, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, still covered.
Reheat the pan with sage oil (from step 2) over medium-high.When hot, add onions and remaining mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.) Season with pepper, then stir to combine.
Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.Continue to add broth, 1 cup at a time, stirring often, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.
When the final addition of broth has been added to risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter. Cook, stirring often, until spinach wilts and broth is almost completely absorbed, 1-3 min. Remove from heat, then season with salt and pepper, to taste. Divide risotto between plates. Top with chicken. Sprinkle remaining Parmesan and fried sage over top. Sprinkle with any remaining chili flakes, if desired.
