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

1 min read

12 Minute Parsnip & Chicken Risotto

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:

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

Products needed:

Instructions:

1. 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.
2. 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.
3. 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.
4. Grate the parmesan and slice or chop the cooked chicken thighs.
5. Fluff the rice with a fork, then stir through the parsnip and onion mixture along with a generous handful of grated parmesan.
6. Top with the cooked chicken thighs and finish with extra parmesan to serve.