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.
Calories417.4kcal
Proteins31.3grams
Fats9.5grams
Carbohydrates54.9grams
Rosemary
3
g
Garlic
2
g
Water
20
ml
Onion
20
g
Cream (22%)
30
ml
Oyster mushrooms
40
g
Sunflower oil
10
ml
Chicken breast
1
pc
Spinach
20
g
Salt
to taste
Ground black pepper
to taste
1
Fry the onion in sunflower oil. Add mushrooms to the onion. Fry for 2 minutes and add sun-dried tomatoes, garlic, and rosemary.
- 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.
- Dzavar (pounded hulled wheat): 200 g
- Salt: to taste
- Water: 20 ml
- Cream (22%): 30 ml
3
Slightly pound the chicken breast, add salt and pepper to taste.
- 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.
- Spinach: 20 g
- Khorats panir (Armenian pot cheese): 30 g
5
Combine chicken and grain and serve.
