Chicken and Mushroom Risotto

Name: Chicken and Mushroom Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 225g Arborio or Risotto Rice; 450ml Water; 1 Sachet of Mushroom Bone Broth Powder Soup; 2 Sachets Chicken Bone Broth Powder Soup; 1 Punnet Mushrooms, sliced; Handful Fresh Sage Leaves; Splash Balsamic Vinegar; 1 tbsp Butter; 2 Cooked Chicken Thighs, sliced (shredded or diced also works); Cracked Black Pepper, to taste; Lots of Grated Parmesan Cheese (for stirring in and topping)

30 mins

More effort

serves 2

Preparation Time: 10 mins

Cooking Time: 20 mins

Dan Kirkham

A weeknight risotto that delivers deep, delicious flavour without the hour-long commitment!

Ingredients Method

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225g Arborio or Risotto Rice
450ml Water
1 Sachet of Mushroom Bone Broth Powder Soup
2 Sachets Chicken Bone Broth Powder Soup
1 Punnet Mushrooms, sliced
Handful Fresh Sage Leaves
Splash Balsamic Vinegar
1 tbsp Butter
2 Cooked Chicken Thighs, sliced (shredded or diced also works)
Cracked Black Pepper, to taste
Lots of Grated Parmesan Cheese (for stirring in and topping)

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Method

In a medium saucepan, bring the 450 ml of water to a rolling boil.
Add the rice, 1 sachet of mushroom bone broth powder soup, 2 sachets of chicken bone broth powder soup, and a splash of balsamic vinegar to the boiling water.
Whisk immediately until all the soup powder lumps have completely dissolved into the liquid. Bring the mixture back up to a boil, then immediately reduce the heat to a low, gentle simmer.
Simmer, uncovered, for 10 minutes. Stir every couple of minutes, making sure to scrape the bottom of the pan to prevent sticking and burning.
After 10 minutes, remove the saucepan from the heat, place the lid on tightly, and let it stand for an additional 5 minutes. While the rice is simmering, melt the 1 tbsp of butter in a separate frying pan over medium heat.
Add the sliced mushrooms and the handful of sage leaves.
Sauté until the mushrooms have released their moisture and started to brown. Add a final splash of balsamic vinegar and stir to coat.
Remove the lid from the rice. The mixture should be thick and creamy.
Stir in the cooked and sliced chicken thighs and the sautéed mushrooms and sage.
Stir in a generous amount of grated Parmesan cheese and a good amount of cracked black pepper. Serve immediately, topping each portion with even more Parmesan cheese and a final grind of black pepper.