Chicken and Mushroom Risotto

Chicken and Mushroom Risotto

Foodie Friday: This creamy Chicken and Mushroom risotto, full of rich winter flavours, is perfect for a cold winter’s day.

Ingredients

  • 2.5L (10 cups) Campbell’s Real Stock Chicken
  • 40g butter
  • 125ml (1/2 cup) olive oil
  • 2 brown onions, finely chopped
  • 880g (4 cups) SunRice Arborio Risotto Rice
  • 1 1/2 tablespoons fresh thyme leaves
  • 125ml (1/2 cup) dry white wine
  • 6 (500g) chicken thigh fillets, cut into 1cm pieces
  • 200g button mushrooms, cut into 1cm pieces
  • 4 garlic cloves, crushed
  • 120g (1 1/2 cups) finely grated parmesan
  • Pink Himalayan Salt Flakes, to season

Method

  1. Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.

  2. Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.

  3. Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

  4. Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes.
  5. Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper to serve.

Recipe: Taste.com

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