Chicken Cashew Nut and Mushroom Risotto
Serves: 4
Ingredients
To make Chicken Cashew Nut and Mushroom Risotto, you'll need:
- 2 tbsp. olive oil
- 30g butter
- 2 spring onions
- 25g pine nuts
- 30g cashew nuts
- 200g risotto rice
- 1.4L hot vegetable stock
- 100g large mushrooms
- 250g cooked chicken
- Salt and freshly ground pepper to taste
Method
- Pop the olive oil and butter in a large saucepan on a medium heat.
- Once, melted, throw in the spring onions and garlic and cook for 2 minutes. Add the rice and coat it well.
- Pour in half the stock and cook the rice for 10 minutes.
- Then, mix in the rest of the stock, mushrooms and cashew nuts and cook for another 10-15 minutes, stirring regularly until the rice is tender and creamy.
- Remove from the heat, stir in the chicken and pine nuts.
- Season the risotto well with salt and freshly ground pepper. Plate up and savour!
- Scrumptious!
Nutritional Facts (Per Serving)
Calories 494 | Total Fat 26g | Saturated Fat 12g | Carbohydrates 49g | Fibre 1.6g | Protein 26g
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