Armenian risotto from dzavar with oyster mushrooms and sun-dried tomatoes

3 servings

45 minutes

The recipe was shared by the brand chef of the Gayane's restaurant Gayane Breiova.

Energy value per serving

• Calories: 417.4
• Proteins: 31.3g
• Fats: 9.5g
• Carbohydrates: 54.9g

Ingredients

• Round grain wheat (dzavar): 200 g
• Rosemary: 3 g
• Garlic: 2 g
• Water: 20 ml
• Onion: 20 g
• Cream 22%: 30 ml
• Sun-dried tomatoes: 20 g
• Oyster mushrooms: 40 g
• Sunflower oil: 10 ml
• Chicken breast: 1 pc
• Spinach: 20 g
• Horac Paneer Cheese: 30 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Fry the onion in sunflower oil. Add mushrooms to the onion. Fry for 2 minutes and add sun-dried tomatoes, garlic, and rosemary.

   Required ingredients:

   • Onion: 20 g
   • Sunflower oil: 10 ml
   • Oyster mushrooms: 40 g
   • Sun-dried tomatoes: 20 g
   • Garlic: 2 g
   • Rosemary: 3 g

2. In a separate container, boil the dzavar and add it to the other ingredients in the pan. Then add salt to taste, pour in water. Add cream and bring the sauce to a thick consistency.

   Required ingredients:

   • Round grain wheat (dzavar): 200 g
   • Salt:  to taste
   • Water: 20 ml
   • Cream 22%: 30 ml

3. Slightly pound the chicken breast, add salt and pepper to taste.

   Required ingredients:

   • Chicken breast: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Layer spinach leaves and cheese on top. Roll it up, wrap in plastic wrap, and cook for 10 minutes. Then fry in a pan until a red crust forms.

   Required ingredients:

   • Spinach: 20 g
   • Horac Paneer Cheese: 30 g

5. Combine chicken and grain and serve.