12 Minute Parsnip & Chicken Risotto

Name: 12 Minute Parsnip & Chicken Risotto
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: Cooked chicken thighs, chopped or sliced; Parsnips (2, grated); 1 red onion, finely sliced; Balsamic vinegar, a splash; Basmati rice; 2 garlic cloves, chopped; Parmesan, grated (plus extra to serve); 2 sachets Willpowders Mushroom Bone Broth Soup; 600ml boiling water; Pinch of salt

17 mins

Easy

serves 4

Preparation Time: 5 mins

Cooking Time: 12 mins

Chef Dan Kirkham

A quick and comforting chicken risotto made with earthy mushroom bone broth, sweet parsnips, and parmesan. Simple, nourishing, and ideal for using up cooked chicken for an easy weeknight win.

Ingredients Method

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Cooked chicken thighs, chopped or sliced
Parsnips (2, grated)
1 red onion, finely sliced
Balsamic vinegar, a splash
Basmati rice
2 garlic cloves, chopped
Parmesan, grated (plus extra to serve)
2 sachets Willpowders Mushroom Bone Broth Soup
600ml boiling water
Pinch of salt

In your willpowders basket

Bone Broth Soup – Mushroom

Functional mushrooms and bone broth – a match made in mug-sized heaven. Get the kettle on and conquer mealtimes with...

16g of protein and functional mushrooms in a creamy, comforting mug
Slow-simmered for 36 hours to draw out every nutrient

£20.00

4.9

Rated 4.9 out of 5 stars

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Method

Pour 600ml boiling water into a saucepan and bring back to the boil. Stir in the mushroom bone broth soup sachets, then add the basmati rice. Stir once, cover with a lid, reduce the heat, and cook for 10 minutes without stirring. Remove from the heat and leave to steam for 2 minutes, lid on.
While the rice cooks, heat a little oil in a frying pan over medium heat. Add the red onion and sauté until softened. Add a splash of balsamic vinegar, then stir in the garlic.
Add the grated parsnips and a pinch of salt. Cook for a few minutes until softened. If the pan starts to stick, add a splash of water to deglaze.
Grate the parmesan and slice or chop the cooked chicken thighs.
Fluff the rice with a fork, then stir through the parsnip and onion mixture along with a generous handful of grated parmesan.
Top with the cooked chicken thighs and finish with extra parmesan to serve.