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Mushroom, Roast Chicken and Thyme Risotto

Mushroom, Roast Chicken and Thyme Risotto

Jill Booth

Prep 15 mins15m
Cook 30 mins30m
Serves 4

A very tasty simple risotto. A good recipe for using up left over cooked chicken.

Ingredients

  • 1 tb olive oil
  • 1 onion (peeled and chopped)
  • 1 clove garlic (peeled and chopped)
  • 25 g dried porchini mushroom
  • 200 g chestnut mushroom (wiped and sliced)
  • 400 g risotto rice
  • 200 ml dry white wine
  • 1.5 litres hot chicken stock (kept warm on stove)
  • 50 g dried green lentil (optional)
  • 1 tb thyme leaf (plus extra to serve)
  • 25 g butter
  • 60 g parmesan (plus extra to serve)

Instructions

Keep screen awake
  • 1
    Cover the porcini mushrooms with boiling water. Leave to soak
  • 2
    Heat the oil in a pan and gently fry the onion until softened - . Add the garlic and stir for . Add the chestnut mushrooms. Cook, stirring for . Add the rice and stir until the grains are coated in the juices and become translucent. Pour in the wine and stir until it is completely absorbed.
  • 3
    Ladle in a little stock and, if you are using them, add the dried lentils. Stir until the liquid is almost absorbed. Continue adding the stock a ladleful at a time, stirring continually.
  • 4
    Halfway through cooking strain the soaked porcini mushrooms, reserving a little of their soaking liquid, and add both to the risotto.
  • 5
    Five minutes before the end of cooking, add the chicken and thyme. When all the stock has been absorbed or the rice becomes al dente stir in the butter and parmesan
  • 6
    Serve with a little extra parmesan and thyme on top

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