Stranger Foods

One-pot chicken & mushroom risotto

Serves 4 | Prep 15 mins | Cook 35 mins

Risotto is the ultimate one-pot winter supper – the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve.

Source: www.bbcgoodfood.com

Ingredients

Metric

Imperial

x0.5

60 g butter
1 large onion, finely chopped
2 sprigs thyme, leaves picked
250 g pack chestnut mushrooms, sliced
300 g risotto rice
1½ l hot chicken stock
200 g cooked chicken, chopped into chunks
50 g grated parmesan, plus extra to serve (optional)
small pack parsley, finely chopped

Instructions

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°F

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Heat the butter in a large pan over a gentle heat and add the onion. Cook for until softened, then stir in the thyme leaves and mushrooms. Cook for , sprinkle in the rice and stir to coat in the mixture.
Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

Nutrition

Per Serving	% Daily Value
Calories 615 kcal	30.8%
Total Fat 21 g	26.9%
Saturated Fat 12 g	60.0%
Carbohydrates 67 g	24.4%
Dietary Fibre 5 g	17.9%
Sugars 5 g	10.0%
Protein 37 g	74.0%
Sodium 1.5 g	65.2%

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