Chicken of the Woods Risotto with Peas and Basil
A creamy, light risotto made with chicken of the woods mushrooms simmered in broth finished with peas, basil, a touch of lemon and parmesan.
Servings: 4 People
Calories: 445kcal
Cost: 10
Equipment
- 1 3 quart sauce pot
- 1 wooden spoon
Ingredients
Risotto
- 1 cup carnaroli or other risotto rice
- 4 cups hot chicken stock *see note
- 3 tablespoons unsalted butter
- 2 tablespoon light olive oil
- Small handful of torn basil leaves
- ½ cup peas or a handful of spinach
- ⅓-1/2 cup grated parmesan cheese or pecorino
- Kosher salt to taste
- Fresh ground black pepper
- 4-6 oz chicken of the woods mushrooms
- ¼ cup dry white wine
Finishing
- A small handful of torn basil leaves
- A few scrapes of fresh lemon zest
- 2 teaspoons fresh lemon juice or more to taste
- 2 oz finely chopped yellow onion or shallot
Instructions
- Heat the oil in a 3 quart sauce pot, add the onion or shallot and cook over medium heat for 1 minute or until translucent.
- Add the rice, stir to coat with the oil and cook for 2 minutes more. Add the wine.
- Increase the heat to medium high and add ladles of chicken stock, about 4 oz (½ cup) at a time, cooking until the liquid is absorbed before adding another ladle.
- After half of the stock has been added the rice should be about half cooked. From here you can spread the rice on a tray to cool so it can be heated up quickly, or continue cooking.
- In a separate pan, heat another tablespoon of oil and cook the mushrooms until wilted and season with a pinch of salt. Add the mushrooms to the rice, and continue cooking, adding the rest of the chicken stock until the rice is just tender and cooked through.
- Add the peas, butter and basil and heat through. Turn the heat off.
- Add the cheese, lemon zest and juice and stir vigorously. The risotto should be juicy enough to lay flat in a bowl. Double check the seasoning for basil, lemon and salt, then serve immediately. Garnish with a few tiny basil leaves if you like.
Video
Nutrition
Serving: 8oz | Calories: 445kcal | Carbohydrates: 50g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 484mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 6mg