Buckwheat risotto with chicken and chantarelle mushrooms
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 people
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Calories
703 kcal
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Course
Dinner
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Cuisine
International
Buckwheat risotto with chicken and chantarelle mushrooms
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
chicken:
- 9 oz chicken breast 2 small breasts, 250g
- 1 teaspoon herbes de provence French/Italian seasoning
- salt to taste
- black pepper to taste
buckwheat risotto:
- 2 tablespoons cooking oil for frying
- 1 onion medium
- 4 cloves garlic
- 1 heaped teaspoon herbes de provence French/Italian seasoning
- 1 teaspoon paprika powder
- 1/2 cup + 1 Tbsp buckwheat groats 3.5oz/100g, preferably toasted
- 1 broth chicken or vegetable broth, 1/2 cup
- 1 zucchini 300g / 11 oz, medium
- 8 pieces sun-dried tomatoes
- 7 oz chanterelle mushroom 200g, or cremini mushroom
- 2 teaspoons Worcestershire sauce optional
- salt to taste
- black pepper to taste
to serve:
- feta cheese optional, small piece
- parsley chopped
Instructions
prepare the ingredients:
- Cut the chicken into 1 inch / 2 cm cubes, rub with spices and season with salt and pepper to taste. You can cook it immediately or leave it to marinate for half an hour or overnight (in the fridge).
- Dice the onion, finely chop the garlic.
- Cut the zucchini into 1 inch / 2 cm cubes and the sun-dried tomatoes into thin strips.
- Rinse the mushrooms, then pat dry with paper towels. Cut large mushrooms in half, leave medium and small mushrooms whole.
cook the risotto:
- Heat a tablespoon of oil in a medium/large pot. Add the chicken pieces and cook over high heat for 2-3 minutes without stirring, until browned. Then stir and cook briefly until cooked through. Transfer to a plate.
- Add another tablespoon of oil to the pot, add the onions and spices, cook over medium-low heat for about 5 minutes, until soft and translucent, then add the garlic and cook, stirring, for another minute.
- Add buckwheat groats, cook, stirring for about 1-2 minutes.
- Pour the broth over the groats, season lightly with salt and pepper, stir well, scraping up all the brown bits at the bottom of the pot. Cover the pot and cook over low heat for 5 minutes.
- Add chopped zucchini, cover and cook for 10 minutes.
- Add the chanterelles, sun-dried tomatoes and Worcestershire sauce, cover and cook for another 5 minutes.
- Add the chicken back to the pot, only to warm it up. Remove the pot from the heat, season the risotto with salt and pepper to taste. Chanterelles and zucchini should be slightly crunchy and buckwheat soft.
- Transfer risotto to plates, sprinkle with crumbled feta cheese, chopped parsley and serve.
- Enjoy!
Notes
- You can make this vegetarian by omitting the chicken, the risotto will be still very good.
- Instead of zucchini you can add broccoli or green beans.
- Instead of chanterelle mushroom you can add button, cremini or porcini mushrooms.
- Instead of buckwheat you can add: regular rice, pearl barley, millet, pearl couscous, bulgur.
Nutrition Information
Show Details
Calories
703kcal
(35%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Calories | 703kcal | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
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