This creamy mushroom risotto, the hot dish to warm up

With the arrival of cool days, there’s nothing like a hot and tasty dish to warm you up. This creamy risotto with mushrooms, chicken and zucchini is the ideal recipe for a convivial dinner. Easy to prepare, especially with a Thermomix, it combines simple ingredients for a result worthy of a chef. Forget freeze-dried meals and opt for this homemade dish that will delight the whole family.

Ingredients :

• 300 g of Arborio rice (risotto special)
• 250 g of mushrooms (from Paris, porcini mushrooms or forest mixture)
• 200 g of chicken diced
• 2 zucchini medium diced
• 1 chopped onion
• 2 cloves of garlic, chopped
• 100 ml dry white wine
• 1 liter of hot chicken stock
• 100 g of sour cream
• 50 g grated parmesan
• 2 tablespoons of olive oil
• Salt and pepper
• Fresh parsley for garnish (optional)

Preparation (approximately 40 minutes):

With the Thermomix:

1. Preparation of ingredients:
   • Place the onion and garlic in the bowl of Thermomix. Mix for 5 seconds at speed 5.
   • Scrape the sides of the bowl with the spatula.
2. Brown:
   • Add the olive oil to the bowl. Brown for 3 minutes at 100°C, speed 1.
   • Add the dice chicken and cook for 5 minutes at 100°C, simmering speed, reverse direction.
3. Add the vegetables:
   • Incorporate the mushrooms and the zucchini. Cook for 5 minutes at 100°C, simmer speed, reverse direction.
4. Add the rice:
   • Add the Arborio rice and white wine. Cook for 2 minutes at 100°C, simmer speed, reverse direction, without the measuring cup.
5. Cooking the risotto:
   • Pour in the hot chicken stock. Program 18 minutes at 100°C, simmering speed, reverse direction, still without the measuring cup.
6. Add the creamy touch:
   • At the end of cooking, add the sour cream and grated parmesan. Mix for 1 minute at speed 1, reverse direction.
7. Season and serve:
   • Taste and adjust the seasoning with salt and pepper if necessary.
   • Serve hot, sprinkled with fresh parsley if desired.

Without Thermomix:

1. Preparation of ingredients:
   • Slice the onion and garlic. Cut them mushrooms, THE zucchini and the chicken diced.
2. Brown:
   • In a large saucepan, heat the olive oil.
   • Sauté the onion and garlic until translucent.
   • Add the chicken and brown for 5 minutes.
3. Add the vegetables:
   • Add the mushrooms and zucchini. Cook for an additional 5 minutes.
4. Add the rice:
   • Add the Arborio rice and mix well so that it absorbs the cooking juices.
   • Pour in the white wine and let it evaporate, stirring constantly.
5. Cooking the risotto:
   • Add the hot chicken stock, ladle by ladle, stirring continuously. Wait for the rice to absorb the liquid before adding more. It takes about 18-20 minutes.
6. Add the creamy touch:
   • Once the rice is cooked and creamy, remove from the heat and add the crème fraîche and grated parmesan.
7. Season and serve:
   • Salt, pepper and mix well.
   • Serve immediately, garnished with fresh parsley if desired.

Video :

Tips and variations:

• Variety of mushrooms : Use a mix of wild mushrooms to intensify the flavors.
• Vegetarian option : Omit the chicken and use vegetable stock for a vegetarian version.
• Other vegetables : Add peas or spinach to vary the pleasures.
• Additional fragrance : Add a pinch of saffron or turmeric for an exotic touch.

Why choose this recipe rather than freeze-dried dishes?

THE freeze-dried meals often lack flavor and freshness. By preparing this homemade risotto, you control the ingredients and enjoy authentic flavors. Furthermore, the combination of chicken, of the mushrooms and zucchini offers a balanced and nutritious dish.