Flavour makes a risotto. Try this chicken, mushroom and sundried tomato variation… It makes a great family style meal.
Preparation time: 20 minutes
Cooking time: 25 minutes
- 2 garlic cloves, finely chopped
- 1 medium onion, peeled and sliced
- 4 cups chicken stock
- 2 cups arborio rice, well washed
- 2 large chicken fillets, cut into bite size pieces
- ½ cup sundried tomatoes, cut in half
- 200g white button mushrooms
- black pepper, to taste
- 1 cup baby spinach leaves
- 2 rounded tbsp. ricotta cheese
- 2 tbsp. grated parmesan cheese
- In a large saucepan, saute garlic and onion and chicken pieces in a little stock and set aside.
- Wash rice well. Place remainder of stock in saucepan and bring to boil. Add 1/2 cup rice and gently stir until stock again boils. Add a further ½ cup of rice and stir till stock again boils. Repeat until all rice is added to pan. Add the chicken mixture, tomatoes, mushrooms and black pepper. Reduce heat and cook gently, stirring occasionally, for around 15 minutes until the rice is cooked and all stock absorbed. Add spinach and toss to allow leaves to wilt. Remove risotto from heat and stir in ricotta cheese.
- Serve on individual plates and sprinkle with parmesan cheese.
Selenium is one mighty mineral we ought to know more about. More importantly, we need to know that, although we don’t normally find it in fruits and vegetables, we do find selenium in mushrooms In fact, mushrooms are among the richest sources of selenium in the produce aisle and provide 8-22 mcg per serving. Seriously good news for vegetarians whose sources of selenium are limited.
Selenium is essential to hundreds of cellular functions throughout the body. It fights free radical damage, boosts immune function, activates thyroid hormones and even helps to preserve and regenerate other antioxidant nutrients like vitamin C and E. A variety of studies are also indicating that selenium could be a good ally in the fight against prostate cancer. Serve up and enjoy!