RECIPE: Chicken & Muchroom Risotto

From Jane Ellis

Here's that risotto recipe (it's from a book called Food for Fitness so it should be right up your alley!).

Chicken and Mushroom Risotto (serves 4):

1 liter chicken stock
1 tablespoon oil
30g butter
1 leek (thinly sliced)
200g Swiss brown mushrooms (sliced)
200g button mushrooms (sliced)
3 tablespoons balsamic vinegar
500g chicken tenderloins halved
1/2 cup (125ml) white wine
1 1/4 cups (275g) arborio rice
2 tablespoons snipped fresh chives

1. Place the stock in a saucepan and simmer.
2. Heat oil & butter in a separate saucepan, add the leek and cook over medium heat for 5 minutes, or until golden. Add mushrooms and 2 tablespoons of balsamic vinegar, and cook until tender.
3. Add chicken and cook until browned. Stir in wine and bring to a boil (also, pour yourself a glass of wine and sip while cooking). Add the rice and stir to coat.
4. Add 1/2 cup (125ml) stock, stirring constantly over medium heat until all the liquid is absorbed. Continue adding 1/2 cup stock at a time, stirring for 25 minutes, or until all the stock is absorbed and rice is tender. Stir in remaining vinegar and chives. Season & serve.

Nutrition per serve: Protein 37g; Fat 15g; Carbs 54g; Dietary fiber 4.5g; cholesterol 82mg; 2090kg (500 cal).

*I often use more mushrooms and chicken than required b/c I like it chuck full o'stuff....it still tastes great. A bit shaved of parmesean on top is a nice touch as well. Enjoy!