Slimming World Chicken And Mushroom Risotto Recipes

CHICKEN AND MUSHROOM RISOTTO | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Finely chop the onion and garlic, then add to the pan along with the diced chicken. Spray with low calorie cooking spray.
• Cook gently until the onions are soft, but not coloured.
• Turn the heat up and add the rice and stir well. Add the mushrooms, stock cubes, white wine vinegar and 100ml of the water.
• Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of water and stirring, allowing each ladleful to be absorbed before adding the next.
• Carry on adding water until the rice is soft but with a slight bite. This will probably take about 30 minutes. If you are using peas and cooked sliced sausage add them just before the rice is cooked.
• Immediately pour into a serving dish stirring in the parmesan and lemon juice. Cover for 5 minutes or so, to allow juices to soak in.
• Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.
• Scrape down sides, add a few sprays of low fat cooking spray, chicken breast and saute for 4 minutes, 100°, reverse speed 1.
• Add mushrooms, arborio rice, stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5. Place simmering basket on top NOT the Measuring Cup!If you are using peas and cooked sliced sausage add them after 14 minutes then continue cooking.
• Immediately pour into bowl or serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in.

CHICKEN & BACON RISOTTO

Steps:

• Pour the stock into a saucepan and keep hot over medium heat.
• Place a large saucepan over high heat and spray with cooking spray.
• Add the bacon and fry until crisp. Remove bacon from pan, cover to keep warm and set aside.
• Reduce the heat to medium, spray with more cooking spray and cook the leeks for 5-10 minutes or until softened.
• Add the dry rice and stir-fry for 1 minute, then add the chicken and a pinch of saffron if using.
• Add the hot chicken stock, a ladleful at a time stirring until the rice absorbs the liquid before adding more.
• Cook for 20-25 minutes or until the rice is tender and the risotto has a creamy consistency.
• Stir in the bacon and season to taste if desired.
• Divide between four warmed bowls and sprinkled with chopped chives to serve.

CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
• Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
• Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
• Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
• Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

CHICKEN & BACON RISOTTO RECIPE | SLIMMING WORLD FRIENDLY

Steps:

• Place the stock in a small saucepan with the thyme. Add to a low heat.
• Spray a frying pan with low-calorie cooking spray. Add the chicken and bacon, and stir until the chicken is cooked through.
• Add the onion, garlic and mushrooms and cook until softened and golden.
• Add a little of the stock if needed to prevent from sticking.
• Season with a pinch of black pepper.
• Add the Arborio rice and mix thoroughly with the chicken, bacon, onion, garlic and mushrooms.
• Add 1 ladle of stock and stir it. Stir it often, but feel free to give your arms (and the rice) a break if you need to.
• As the stock reduces, add another ladle of stock, and repeat the process until all of the stock has been used and the rice is cooked through.
• Stir through the fat-free fromage frais to add extra creaminess.