Chicken, Mushroom & Greens Risotto
This recipe is packed with nutrients and benefits, thanks to the bone broth base and the variety of vegetables included.
By Neil Bridgeman
May 1 2023 • 2 min read
This recipe is packed with nutrients and benefits, thanks to the bone broth base and the variety of vegetables included. Bone broth is rich in collagen, gelatin, and amino acids that support gut health, joint health, and skin health. The mushrooms provide antioxidants and immune-boosting properties, while the greens are a great source of vitamins and minerals. Chicken is an excellent source of protein, and the use of olive oil provides wonderful sources of healthy fats for the body. Free of gluten – this is a great option for those with dietary restrictions.
- 500g boneless, skinless chicken breasts, cubed
- 2 cups sliced mushrooms
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cups Arborio rice
- 6 cups bone broth
- 2 cups chopped greens (spinach, kale, chard, etc.)
- 2 tablespoons olive oil
- 1 tbsp porcini mushroom powder
- 1 tbsp nutritional yeast
- Juice of 1/2 lemon
- Salt and pepper, to taste
In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Remove the chicken from the pot and set it aside.
Add the mushrooms to the pot and cook until they release their liquid and start to brown. Remove the mushrooms from the pot and set them aside also.
Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
Add the Arborio rice to the pot and stir until it is coated with the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly until it begins to turn slightly translucent.
Stir in the cooked chicken, gradually start adding the bone broth to the pot, one cup at a time, stirring constantly until the liquid is absorbed before adding the next cup. Cook for about 20-25 minutes, or until the rice is tender and the mixture is creamy.
Stir in the mushrooms, chopped greens, porcini powder, lemon juice until everything is well combined. Cook for an additional 5-10 minutes, or until the greens are wilted and the mushrooms are heated through.
Take off the heat, add the nutritional yeast for some depth of flavour and season with salt and pepper to taste – serve hot.