Oven risotto with Hähnchen breast fillet and dried porcini mushrooms
My oven risotto with chicken breast fillet and dried porcini mushrooms it is simple, easy to made and doesn't need a lot of attention. You don't have to at the stove and Stirring. It schmurgelt all alone, without much care, in the oven and in the time You can do other things.
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On top of that, it is without alcohol, which is an advantage if children eat. The Nice thing is, it does not in any way something of his taste. Not because the alcohol is missing, and not because it is not stirred constantly. The porcini mushrooms give this oven risotto is your typical, own, and aromatic taste. Match also wonderfully with the chicken meat.
The Textbook says that a Risotto must be stirred, so that it gets its creamy consistency. But if you don't have time to Stir, and still Lust for a Risotto? The oven risotto takes in the whole of the preparation time a few minutes longer than a normal Risotto, but "self-employed".
Maybe You want the oven risotto with chicken breast just for trying times. Let me know how it turned out. Perhaps You've supplemented Yes, other ingredients, or a SIP of white wine added? I would be glad if You write to me.
Look also my other oven risotto variants, maybe one for You is still:
The oven risotto with carrots and sun-dried tomatoes , or
the oven risotto with lemon, thyme and Basil , and finally
the asparagus risotto from the oven with green asparagus and tarragon.
Oven risotto with chicken breast fillet and dried porcini mushrooms
INGREDIENTS
- 400 g Risotto rice
- 500 g chicken breast fillet - cut into small pieces
- 30 g dried porcini mushrooms - brewed and cut into small pieces
- 200 ml water - boiling
- 3 TSP thyme leaves - fresh
- 1 Liter of chicken broth - From stock cubes/Paste or self-made
- 1 clove of garlic - pressed
- 50 g of Butter - in pieces
- 80 g Parmesan - grated
- Sea salt - to Serve, to taste
- Black pepper - for Serving, to taste
- Parmesan cheese - to Serve, to taste
INSTRUCTIONS
- Preheat the oven to 200 degrees convection before.
- Then You take a small bowl, give the mushrooms in, pour 200ml hot water and leave it for 5 minutes in it to pull.
- Then are You watering the mushrooms and start the Einweichwasser
- Now You cut the mushrooms small and think she is ready. The chicken broth can You now provide.
- Take an oven-proof baking dish at Hand. Mine is approx 34 cm x 25 cm. In this You fill the rice into it and give it the chopped chicken, the mushrooms, the collected soaking water of the porcini mushrooms, the garlic and the thyme added.
- Everything with the chicken broth and pour over and stir.
- Now fixed with aluminium foil seal and for 35 minutes in the oven. After the expiry of the time You make the Risotto even 5 minutes without foil in the oven.
- If the time elapsed is, the Risotto from the oven, and the chopped Butter and the Parmesan to add.
- Everything for about 3 minutes while stirringto a creamy consistency ;-).
- If You serve, You can still sea salt, black pepper, and serve with Parmesan.
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