By EDS on 20 October, 2016

Mushroom and roasted chicken risotto recipe

October 20, 2016

Autumn calls for big, warming family dishes like this risotto. Get the fire going, and gather round this pot of goodness that’s guaranteed to stave off winter chills at least for an evening.

Prep: 5 mins
Cook: 35 mins
Yields: Serves 4

Ingredients

3 tbsp olive oil

1 large red onion, chopped

340 g uncooked Arborio rice

1 1/4 liter hot chicken stock

500 g chestnut mushrooms, sliced

25 g butter

250 g chopped cooked chicken breast

2 tbsp freshly chopped thyme

salt & freshly ground black pepper

Directions

1Heat 2 tablespoons of the oil in a large non-stick pan.Add the onions and fry over a medium heat for 5 minutes to soften them. Stir in the rice, mix well and cook for a further 2 minutes.

2Reduce heat to medium low and start pouring in the stock, about 250ml at a time. Add more stock as each addition is absorbed. Continue in this manner for about 20 minutes until the rice is cooked al dente and the stock is absorbed (all the stock may not be needed).

3Whilst the risotto rice is cooking, heat the remaining tablespoon of oil in a large non-stick frying pan and fry mushrooms on a high heat for about 5 minutes until golden. Season well and set aside.

4Stir the cooked mushrooms into the rice along with the butter and chopped chicken. Heat through gently and season to taste. Sprinkle over the fresh thyme and serve.

Cook’s tip: Serve up big family meals like this in the pot on a heatproof mat in the centre of the table. This not only gives a sense of togetherness, it also saves on washing up!

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