Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 500 g mushrooms, sliced
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 2 cups Arborio rice
- 1/2 cup white wine (see note 1 for substitutes)
- 2 tsp chicken stock powder
- 2 tbsp unsalted butter
- 1 cup Parmesan cheese, freshly grated, plus extra to serve
Instructions
- Bring a full kettle of water to a boil.
- Heat the olive oil in a large pot on medium-high heat. Add the onion and garlic and cook, stirring for 2 minutes, until softened.
- Add the mushrooms and cook for 2 minutes, until the mushrooms have softened.
- Add the chicken and cook for 4-5 minutes, until browned.
- Add the rice and cook, stirring for 1 minute, until translucent.
- Add the white wine and cook for 1-2 minutes, until it is mostly evaporated.
- Add the chicken stock powder and 1 cup of boiled water from the kettle. Stir the mixture until the water absorbs, then add more water and repeat. Continue with this process for 18 minutes or until the rice is thoroughly cooked (you may need to boil another kettle of water).
- Once the rice is cooked, take the pot off the heat. Stir through the butter and Parmesan.
- Serve with extra Parmesan sprinkled on top, and enjoy!
Notes
Note 1 – 1/2 cup of chicken stock can be used, or the wine can be omitted entirely if preferred.
MAKE AHEAD
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: chicken, risotto
- Method: deep pan
- Cuisine: Italian