Chicken and Mushroom Risotto Recipe | Simple Home Edit

Name: Chicken and Mushroom Risotto Recipe | Simple Home Edit
Ingredients: 5–6 cups (1.25–1.5 litres) boiling water (from the kettle); 500 g (1 lb 2 oz) boneless, skinless chicken thighs or breast, cut into bite-sized pieces; ½ tsp dried thyme; ½ tsp sweet paprika; ½ tsp sea salt flakes, plus extra to serve; ¼ tsp cracked black pepper, plus extra to serve; 2 tbsp olive oil; 1 onion, finely diced; 1 tbsp freshly minced garlic; 200 g (7 oz) Swiss brown mushrooms, sliced; 1½ cups (330 g) arborio rice; ½ cup (125 ml) dry white wine (optional); 2 tsp chicken stock powder (bouillon) (see note 1 for gluten-free); 40 g (1½ oz) unsalted butter; 1 cup (100 g) freshly grated parmesan, plus extra to serve; Thyme leaves, to serve (optional)

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Are you looking for a comforting one-pot dish that's easy to make? Look no further than my Chicken and Mushroom Risotto recipe!

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Ingredients

5–6 cups (1.25–1.5 litres) boiling water (from the kettle)
500 g (1 lb 2 oz) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
½ tsp dried thyme
½ tsp sweet paprika
½ tsp sea salt flakes, plus extra to serve
¼ tsp cracked black pepper, plus extra to serve
2 tbsp olive oil
1 onion, finely diced
1 tbsp freshly minced garlic
200 g (7 oz) Swiss brown mushrooms, sliced
1½ cups (330 g) arborio rice
½ cup (125 ml) dry white wine (optional)
2 tsp chicken stock powder (bouillon) (see note 1 for gluten-free)
40 g (1½ oz) unsalted butter
1 cup (100 g) freshly grated parmesan, plus extra to serve
Thyme leaves, to serve (optional)