Chicken and Mushroom Risotto Recipe | Simple Home Edit

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)