Cook Yourself Thin Part 4: Chicken and Mushroom Risotto Soup – my way

It’s been a while since I’ve shared a recipe with you guys and today I thought it’s about time I gave you the recipe for something yummy and low fat. It’s actually Moo’s favourite and it’s the only “soup” he’ll happily eat even though I’ve recently been making it thicker so it’s more of a loose risotto than a soup. This is another Cook Yourself Thin offering with a few tweaks and made to suit our taste. The version I’m sharing with you today is for a thicker version of the soup but you can add another litre of stock to make it more soup like.

Ingredients:

1 teaspoons olive oil

Frylight Sunflower Oil spray (or similar)

2 medium sized leeks very finely sliced

3 large cloves of garlic, peeled and crushed

300g risotto rice

300ml white wine

1 litre vegetable or chicken stock (I use pouches from Sainsbury’s)

250ml water

250g chestnut mushrooms cleaned and sliced

2 tablespoons of low-fat crème fraiche

2 chicken breasts, boiled and shredded

Salt and freshly ground pepper to taste

 

Method:

  1. Place the leeks and garlic in a saucepan and add water until the base of the pan is covered. Cook over a medium heat until the leeks are soft and the water has evaporated. This will take about 7 minutes.
  2. Add the olive oil and stir into the leeks. Add the rice and fry for roughly a minute constantly stirring and coating the rice with oil.
  3. When the rice is shiny from the oil, pour in the wine and stir until it has been mostly absorbed into the rice – the rice should start looking a little creamy after this process.
  4. Add the stock and bring to the boil. Reduce to a simmer and cook until the rice is tender. Add the additional water roughly 5 minutes after adding the stock and stir well.
  5. While the rice is cooking, heat a frying pan with a few squirts of the sunflower oil spray. Add the mushrooms and fry until golden brown – this takes roughly 5-8 minutes and requires a fair amount of attention.
  6. Once the risotto rice is cooked (if it’s a little softer than usual it’s fine, the broth will benefit from the extra starch) stir through the crème fraiche, chicken and mushrooms and seasoning to taste.

Verdict:

This is a great, hearty soup. Even though it’s not as loose as most soups, I still count it as such as it’s too loose to call it a risotto so it’s a happy medium. This is a really filling dish and the recipe should make enough for six servings (depending on how hungry you are). From the original I’ve halved the amount of stock, added a bit more wine, added extra crème fraiche, chicken and mushrooms and omitted a sprinkling of Parmesan. I’ve really made it a dish that we’re both happy eating as a main meal and it’s so super quick (about 45 minutes) and easy that I’m happy to make it any day of the week.

If it tickles your fancy I’d give it a go but play around with what you think you’d appreciate. If you’re not too worried about the fat content then why not add the parmesan, use full fat crème fraiche and cook the leeks and mushrooms in olive oil? I would love to add some peas or sugar snaps so why not have a play ourself and let me know what you’ve done.

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One thought on “Cook Yourself Thin Part 4: Chicken and Mushroom Risotto Soup – my way

  1. oooooo sounds yummy xx

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