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Roasted Chicken with Chestnut and Mushroom Risotto
Roasted Chicken with Chestnut and Mushroom Risotto

Roasted Chicken with Chestnut and Mushroom Risotto
A hearty and flavorful dinner featuring seasonal chestnuts and mushrooms.
Roasted Chicken with Chestnut and Mushroom Risotto
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 200
    g
     arborio rice
  • 100
    g
     chestnut
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 500
    ml
     chicken stock
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 60 minutes
Roasted Chicken with Chestnut and Mushroom Risotto
Instructions:
  1. Preheat oven to 200°C.
  2. Season chicken breasts with salt and pepper.
  3. Heat olive oil in a pan over medium heat and sear chicken until golden brown on both sides.
  4. Transfer chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.
  5. In the same pan, add chopped onion and garlic, sauté until translucent.
  6. Add arborio rice and stir for a minute until slightly toasted.
  7. Gradually add chicken stock, stirring constantly until absorbed before adding more.
  8. Once rice is al dente, stir in sliced mushrooms and chopped chestnuts.
  9. Add grated parmesan cheese and thyme, stirring until creamy.
  10. Serve risotto with sliced roasted chicken on top.
Nutrition Per Serving 1200 g Per 100g
Energy 1600 kcal 133 kcal
Protein 120 g 10.0 g
Fibre 12 g 1.0 g
Salt 5 g 0.4 g
Sugar 10 g 0.8 g
Carbohydrates 180 g 15.0 g
Fat 60 g 5.0 g
  • 2
    item
     chicken breast
  • 200
    g
     arborio rice
  • 100
    g
     chestnut
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 500
    ml
     chicken stock
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat oven to 200°C.

Season chicken breasts with salt and pepper.

Heat olive oil in a pan over medium heat and sear chicken until golden brown on both sides.

Transfer chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.

In the same pan, add chopped onion and garlic, sauté until translucent.

Add arborio rice and stir for a minute until slightly toasted.

Gradually add chicken stock, stirring constantly until absorbed before adding more.

Once rice is al dente, stir in sliced mushrooms and chopped chestnuts.

Add grated parmesan cheese and thyme, stirring until creamy.

Serve risotto with sliced roasted chicken on top.

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