Miso Brown Butter Chicken & Veggie Risotto
with Oyster & Shiitake Mushroom Medley
Calories
:
686 kcalProtein
:
51.1g proteinPreparation Time
:
45 minutesDifficulty
:
EasyAllergens:
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Rich, nutty brown butter meets savoury paste to create the ultimate base for this umami miso risotto. Sautéed mushrooms and tender chicken add earthy depth to every spoonful, making this bold bowl pure luxury on a weeknight schedule.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Celery
2
Garlic
½
Brown Onion
1
Spring Onion
1
Oyster & Shiitake Mushrooms
330 g
Chicken Tenderloins
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat)
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat)
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
40 g
butter
(Contains: Milk)
Utensils
•Large Non-Stick Pan
•Baking Dish
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Finely chop celery and garlic.
- Thinly slice brown onion (see ingredients) and spring onion.
- Roughly chop oyster & shiitake mushrooms.
- Cut chicken tenderlon into 2cm chunks.
2
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook chicken tenderloin and oyster & shiitake mushrooms, tossing occasionally, until browned, 6-8 minutes. Season with salt and pepper.
- Transfer to a bowl. Set aside.
TIP: The chicken will finish cooking in step 4.
3
- Return the frying pan to medium-high heat with a drizzle of olive oil.
- Cook onion and celery until tender, 5 minutes. Add garlic and sweet soy seasoning, and cook until fragrant, 30 seconds.
- Add arborio rice and stir to coat. Add the water. Bring to the boil, then remove from heat.
4
- Transfer risotto and seared chicken and mushrooms to a large baking dish.
- Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes
5
- While risotto is baking, wipe out pan and return to medium high heat. Add the butter and cook until beginning to brown, 2-3 minutes. Add miso paste and cook until fragrant, 1 minute.
6
- Remove risotto from oven and stir through the miso butter and Parmesan cheese. Stir through a splash of water to loosen risotto if needed. Season to taste.
- Divide miso brown butter chicken risotto between bowls. Sprinkle over spring onion to serve. Enjoy!
