Rissoto with chicken and mushrooms



300g chicken fillet

2 cups Arborio rice Familex

1 white onion

2 garlic gloves

330g Chopped Mushrooms Familex

100g Green peas Familex

150ml white wine

1l chicken stock

20g butter

1tbsp olive oil

20g parmesan cheese


  1. In a big deep pan fry the onion and garlic in olive oil and butter. Add the chopped chicken and fry until it gets golden. Add the mushrooms and the green peas. Stir for another 5 minutes;
  2. Add in the rice and stir until it gets transperant. Add the wine;
  3. Add half a cup of the stock and wait to be absorbed. Add the rest of it and cook until the rice is ready and have a creamy consistensy;
  4. Season it with salt and shredded parmesan, remove from the pan and serve.

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