Creamy Chicken, Mushroom & Thyme Risotto

Updated at: Thu, 17 Aug 2023 02:29:17 GMT

Step 1

Cut the chicken breasts into bite-sized pieces

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Step 3

Once hot, add the chopped chicken and cook for 3 min on each side or until browned

Step 4

While the chicken is cooking, peel and finely dice the brown onion[s]

Step 5

Chop the chestnut mushrooms in half

Step 6

Once the chicken has browned, transfer it to a plate and set aside until later

Step 7

Return the pan to a medium heat with a drizzle of olive oil

Step 8

Once hot, add the chopped onion and halved mushrooms and cook for 7-8 min or until softened

Step 9

Meanwhile, boil a kettle

Step 10

Strip the thyme leaves and chop them finely, discard the stems

Step 11

Peel and finely chop (or grate) the garlic

Step 12

Dissolve the chicken stock mix in 600ml [1.2L] boiled water

Step 13

Once the vegetables have softened, add the chopped garlic, chopped thyme and arborio rice to the pan and cook for 1-2 min

Step 14

Add the chicken stock a ladle at a time, stirring continuously for 15-20 min or until all the stock is absorbed and the rice is cooked

Step 15

While the rice is cooking, grate the cheddar cheese

Step 16

Once the rice is cooked, return the browned chicken to the pan, stir in the soft cheese with half of the grated cheddar and cook for 3-4 min further or until the chicken is cooked through – this is your chicken, mushroom & thyme risotto

Step 17

Serve the chicken, mushroom & thyme risotto and sprinkle over the remaining grated cheese

Step 18

Season with a generous grind of black pepper

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