One-Pot Chicken and Mushroom Risotto
Risotto is the ultimate one-pot supper – the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve for a rich and utterly satisfying dinner.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
Step 2
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).
Step 3
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.
- Ingredients
- Based on 4 servings
-
300g Chestnut Mushrooms, sliced 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g -
240g Cooked Chicken, skin removed and chopped into chunks 1x Sainsbury's Cooked Roast British Chicken Breast Fillets x2 240g -
300g Risotto Rice 1x Sainsbury's Arborio Risotto Rice 500g -
1.5 L Chicken Stock, Hot 1x Sainsbury's Stock Cubes, Chicken 10x10g -
50g Parmesan, grated, plus extra to serve 1x Sainsbury's Grana Padano Cheese 200g -
30g Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
60g Butter 1x Sainsbury's British Butter, Unsalted 250g -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
2 Thyme Sprigs, leaves picked 1x Sainsbury's Bunched Thyme 20g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g