Chicken and Mushroom in creamy rissotto. Easy and quick meal.


  • 1 x onion diced

  • 1 x teaspoon crushed garlic

  • 10 x medium mushrooms sliced

  • 1 x cup of semi dried tomatoes

  • 2 x cups of baby spinach

  • 1 x large roast chicken shredded

  • 1 x cup basmati rice

  • 1 x litre chicken stock

  • 2 x tablespoons of sour cream

  • parmesan to flavour

  • olive oil to taste


  • 1.

    Add stock to small saucepan and bring to simmer.

  • 2.

    Chop and prepare all increadiants including mushrooms, onion, garlic and chicken.

  • 3.

    Heat large pot and add small amount of olive oil, onion and garlic. Stir until onion is clear.

  • 4.

    Add rice and stir quickly for one minute.

  • 5.

    Add one ladel of chicken stock and stir until absorbed. Repeat process until all stock is gone.

  • 6.

    Add sour cream, mushrooms and chicken. Stir for one minute and then turn off heat.

  • 7.

    Stir through the remainder of increadiants and stir until spinach has wilted.

  • 8.

    Serve with parmesan as desired.

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