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| Chicken & Mushroom Rice Cooker Risotto |
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| Chicken & Mushroom Rice Cooker Risotto |
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Ingredients
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2/3 box of Del Monte Creamy Mushroom Soup
2 Portobello mushrooms
2 white mushrooms
1/2 onion
3 gloves of garlic
1/2 cup of Italian rice
20 ml water
1 Chicken fillet (80g )
1/2 tsp. grinded black pepper
2 tbsps. fresh chopped parsley
10g grated parmesan cheese
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Marinade
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1 tsp. soya sauce
Salt & Pepper
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Steps
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Wipe all mushrooms with kitchen paper, then cut into big slices. |
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Peel onion and garlic, dice them. |
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Wash the rice grain slightly. Put rice grain, Creamy Mushroom Soup, water, then onion, garlic, and mushrooms in a rice cooker. Cook under normal procedure. |
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Cut chicken breasts into small pieces, marinate for 10 minutes. |
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Put the chicken breasts on top of the Risotto in the last 5 minutes of the cooking time. Finally, add chopped parsley, grinded black pepper, grated parmesan cheese to the Risotto and gently stir it. |
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