Baked Hen, Mushroom and Leek Risotto

risotto Chicken mushroom leek


The chilly climate can deliver with it the necessity for consolation meals. One thing creamy, wealthy and filling that warms you from the within out.

Fortunately, this type of craving doesn’t should end in making an unhealthy selection. There are numerous methods you possibly can improve your quantity of veg or scale back the power in a comforting, residence cooked meal. This risotto recipe is an ideal instance. We’ve got smuggled in some additional veg with some cauliflower, a great deal of leek and mushrooms to create creamy and filling risotto, which continues to be excessive in fibre and decrease in kJ.

Give it a do this winter!

Baked Hen, Mushroom and Leet Risotto (zero downloads)


  • 2 leeks, finely sliced
  • 2 Tbsp. olive oil
  • 2 hen breasts, diced
  • 200g mushrooms, diced
  • 1 cup arborio rice
  • 1/three cauliflower, finely diced to rice measurement
  • three cups salt decreased hen inventory
  • ½ cup parmesan cheese
  • Parsley to serve


  • Preheat a fan pressured oven to one hundred eighty levels Celsius.
  • Warmth 1 Tbsp oil in a big oven proof pan. Prepare dinner the hen within the pan for three-four minutes or till cooked via. Set hen apart on a plate with paper towel.
  • Warmth one other 1 Tbsp of oil in a big pan and add leek. Prepare dinner for two-three minute or till softened barely.
  • Add mushrooms and prepare dinner for an additional three-four minutes.
  • Add the rice to the pan and stir in for 1 minute
  • Pour within the the inventory and add cauliflower and hen to the pan. Stir the contents of the pan collectively, cowl and convey to the boil.
  • Switch the pan into the oven and bake for 20 minutes or till the liquid has been absorbed.
  • Faraway from the oven and stir by means of parmesan cheese.
  • Serve with chopped parsley.

Vitamin Info Per Serve

  • Power: 2197kJ (525 cals)
  • Protein: forty two.2g
  • Carbohydrate: 50g (6g sugar)
  • Fats: 17g (saturated 5g)
  • Fibre: 6g
  • Sodium: 791mg

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Updated: August 25, 2019 — 5:18 am

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