Chicken and Mushroom Risotto Recipe
Are you looking for a comforting one-pot dish that's easy to make? Look no further than my Chicken and Mushroom Risotto recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simplehomeedit.com.
Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Kettle
- Airtight container
- Microwave
Ingredients
- 1 1/2 litres boiling water (from the kettle)
- 500 g 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 freshly cracked black pepper, plus extra to serve
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 1 tbsp freshly grated garlic
- 200 g Swiss brown (cremini/chestnut) mushrooms, sliced
- 330 g arborio rice
- 125 ml dry white wine (optional)
- 2 tsp chicken stock powder (bouillon)
- 40 g unsalted butter
- 100 g freshly grated parmesan, plus extra to serve
- Thyme leaves, to serve (optional)
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