Armenian Risotto with Oyster Mushrooms and Sun-Dried Tomatoes
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
3
Description
This recipe was shared by the head chef of a popular restaurant, Sarah Brown.
Ingredients
- Durum wheat - 7.1 oz
- Rosemary - 0.1 oz
- Garlic - 0.1 oz
- Water - 0 fl oz
- Onion - 0.7 oz
- Cream 22% - 1 fl oz
- Sun-Dried Tomatoes - 0.7 oz
- Oyster Mushrooms - 1.4 oz
- Safflower Oil - 0 fl oz
- Skin-On Chicken Breasts - 1 piece
- Spinach - 0.7 oz
- Paneer Cheese - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Sauté the onion in sunflower oil. Add the mushrooms to the onion. Sauté for 2 minutes, then add the sun-dried tomatoes, garlic, and rosemary.
Step 2
In a separate container, boil the dzavar and add it to the other ingredients in the skillet. Then, add salt to taste, pour in water, and add cream. Bring the sauce to a thick consistency.
Step 3
Lightly pound the chicken breast, then season with salt and pepper to taste.
Step 4
Place spinach leaves and cheese on top. Roll it up, wrap it in plastic wrap, and cook for 10 minutes. Then, pan-fry until golden brown.
Step 5
Combine the chicken and grains and serve.
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