This chicken and cabbage risotto is amazing with mushrooms and bacon. The cheese brings all the flavors perfectly together.
The main thing:
Made by Véronique
Published at 2019-12-03, this recipe is for 4 people and takes 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 02-05-2023
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Rinse the cabbage and chop into pieces, not too large. Peel and finely chop the shallot and garlic cloves. Rinse the mushrooms using a brush or paper kitchen towel and divide them into quarters.
If the mushrooms are large it's best to divide them into 6 wedges. Remove any excess fat or muscles from the chicken breasts and divide into pieces. Heat the stock in a small pan.
Heat a dash of olive oil in a large skillet and sauté the shallot and garlic cloves for a few minutes. Add risotto rice and sauté a few minutes more until the rice becomes glossy. Turn the heat to medium and add the stock little by little.
Add the next spoonful when the previous one has been evaporated. It's possible the risotto is already done before you added all the stock. Meanwhile heat a large skillet on high heat and cook the chicken for a few minutes.
Add bacon along with mushrooms and cook a few minutes more. Add the cabbage, depending on the size of the pan it's maybe necessary to add it into batches.
Cook for a few minutes and season with pepper and salt. As soon as the rice is almost done, you can add the cooked chicken, bacon, mushrooms and cabbage.
Season with pepper and salt. Finish the risotto with grated grana padano, enjoy!