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Chicken Risotto with Mushrooms & Vegetables

Serves 1
Preparation time : 10 mins
Cooking time : 230 mins
Difficulty : medium

Tost’O’Chèvre                        30 g
Round rice                             20 g
Frozen mirepoix vegetables     20 g
Chopped onion                      1 teaspoon
Chopped garlic                      ½ teaspoon
Sliced chicken breast              15 g
Olive oil                                1 teaspoon
Frozen Pleurottes & Girolles     10 g of each
Salt                                      1 pinch
Mixed peppercorns                 1 pinch
Dry white wine                        5 cl
Water                                   5 cl
Maggi chicken stock cube        1 cube

- Using the olive oil, brown the onions, garlic, mushrooms and vegetables
- Add the sliced chicken and season with salt and pepper
- Deglaze using the white wine and add the diluted stock cube
- Leave to cook and add the Tost’O’Chèvre at the end.

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