Risotto for the Athlete

Chicken & Mushroom Risotto, adapted from Survival from the Fittest

On Friday night we cooked a very healthy risotto from Survival of the Fittest, an Australian Institute of Sport (AIS) cookbook featuring a collection of athletes’ favourite recipes. While some of us enjoyed it (Craig), others (Jess) thought that it was a little bland and some white wine or lemon juice would have added extra flavour.

Recipe: adapted from Survival from the Fittest
Serves 4

  • Olive oil
  • 1 leek, halved lengthways then sliced
  • 500g mushrooms (eg button, swiss, shiitake)
  • 1 chicken breast
  • 300g aborio rice
  • 1.5L chicken stock
  • 1/4 cup parmesan cheese, grated
  • 2 spring onions, thinly sliced
  1. Heat some olive oil in a large pan and add the leek and mushrooms over medium heat for ~5min until softened
  2. Add the rice and stir continuously for 2 minutes
  3. Reduce the heat and add about 500ml of the stock and stir.
  4. Continue to add more stock as it is absorbed (you may need more than the 1.5L). The rice will take around 30minutes to cook – start tasting it after 20minutes
    *This is when you could add some white wine instead of stock
  5. In another pan, cook the chicken and remove to one side and slice/tear into pieces
  6. Once the rice is cooked stir in the cheese then add the chicken.
    *Optional – add some lemon juice at this point
  7. Serve on a plate and garnish with the spring onion.
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