2010-01-21

Faux Mushroom Chicken Risotto

mushroom chicken rice, butternut squash and sage

Is a bit misleading, since this does not actually have major chicken in it. It does however have real chicken broth (with teeny pieces of chicken,) that I cooked down from an actual chicken carcass, so it's a bit more chickeny than if I'd used the normal pre-fab broths. If you're using a purchased broth I'd add a 1/4 cup or so of shredded chicken.

Makes 4 servings as dinner
  • 1 tbsp olive oil
  • 1/2 cup onion, sliced or diced
  • 1 garlic glove, minced
  • 2 cups mushroom, sliced
  • pinch hot red pepper flakes
  • zest of 1/2 lemon
  • 1 1/2 cups cooked brown rice
  • 4 cups chicken broth (optional shredded chicken)
  • 2 tbsp butter
  1. saute onion in oil until fragrant, add garlic and cook another minute
  2. add mushrooms and cook until they have begun to release moisture or shrunken
  3. add pepper and zest, saute another minute
  4. add rice and cook, stirring frequently for a few minutes (add optional shredded chicken here)
  5. pour in chicken broth, give it a good stir, and simmer, covered, over low heat until much of the broth is absorbed
  6. add 1 tbsp butter and cook uncovered over low heat, letting more liquid steam off, repeat
  7. check ever so often, stirring and making sure not to burn
  8. eat when ready
I served this over butternut squash puree with a few fried sage leaves, yum.

Frying sage leaves is super easy. Heat high-heat oil in a frying pan. Drop sage leaves in hot oil. As soon as leaves stop sizzling remove them to a paper towel w/ wooden chopsticks or slotted spoon. Ta da!

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