Mushroom risotto with tarragon chicken
Experience the rich, comforting flavors of Mushroom Risotto with Tarragon Chicken—a perfect blend of creamy risotto, tender chicken breasts, and aromatic herbs. Made with chicken gravy, white wine, leeks, garlic, and finished with fresh parsley and parmesan, this dish offers an exquisite taste of home-cooked luxury. Perfect for any special occasion or a delightful weeknight dinner.
- 05 Jun 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 13 Ingredients
Mushroom risotto with tarragon chicken is a comforting and elegant dish that combines the creamy texture of risotto with the savory goodness of chicken and mushrooms. Accentuated with the delicate flavor of tarragon and fresh parsley, this meal is perfect for family dinners or entertaining guests.
Ingredients:
Instructions:
- In a medium saucepan, combine the chicken broth and water. Bring to a simmer over medium heat, then reduce the heat to low to keep it warm.
- While the broth is heating, season the chicken breasts with salt and pepper to taste.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer the chicken to a plate and cover with foil to keep warm.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped leek and cook for 2-3 minutes, until it begins to soften.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add the Arborio rice to the skillet with the leek and garlic. Cook for 1-2 minutes, stirring constantly, until the rice becomes lightly toasted.
- Pour in the white wine, stirring frequently until the liquid is mostly absorbed.
- Begin adding the warm broth mixture to the rice, one ladle at a time. Stir frequently, allowing each addition of liquid to be absorbed before adding the next. Continue this process until the rice is tender and creamy, about 18-20 minutes.
- While the risotto is cooking, in a separate small skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes, until they are soft and golden. Set aside.
- When the risotto is creamy and the rice grains are tender but still slightly firm, stir in the sautéed mushrooms, remaining 1 tablespoon of butter, chopped tarragon, grated Parmesan cheese, and fresh parsley. Mix well to combine.
- Slice the cooked chicken breasts.
- To serve, spoon the mushroom risotto onto plates and top with slices of tarragon chicken. Garnish with additional fresh parsley and grated Parmesan cheese if desired.
Tips:
- 1: Ensure the chicken gravy is hot when you start cooking the risotto, as adding cold liquid can slow down the cooking process and affect the texture.
- 2: When adding the white wine to the rice, allow it to fully absorb and evaporate before introducing the chicken gravy and water mixture. This enhances the flavor profile.
- 3: When cooking the chicken, make sure it is evenly browned on both sides to enhance the flavor and texture. A meat thermometer can be helpful to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- 4: Stir the risotto continuously to release the starches from the rice, creating the desired creamy consistency.
- 5: For added depth of flavor, consider using a mix of mushrooms such as cremini, shiitake, and button mushrooms in the risotto.
Completing this recipe results in a rich and flavorful dish that balances the earthiness of mushrooms with the aromatic notes of tarragon and parsley. Paired with tender chicken, this mushroom risotto is not just a meal, but an experience that highlights the artful blending of simple ingredients.
| Nutrition Facts | |
|---|---|
| Serving Size | 620 grams |
| Energy | |
| Calories 550kcal | 22% |
| Protein | |
| Protein 50g | 32% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 1.88g | 5% |
| Sugar 3.46g | 3% |
| Fat | |
| Fat 24g | 29% |
| Saturated 8g | 26% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 160mg | 30% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.64mg | 49% |
| Vitamin B3 20mg | 123% |
| Vitamin B6 1.64mg | 96% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 11mg | 13% |
| Vitamin E 1.63mg | 11% |
| Vitamin K 88ug | 70% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.39mg | 0% |
| Iron, Fe 3.27mg | 30% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 550mg | 44% |
| Potassium, K 1190mg | 35% |
| Selenium, Se 54ug | 102% |
| Sodium, Na 850mg | 57% |
| Zinc, Zn 2.35mg | 21% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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