One-pot chicken & mushroom risotto

Risotto is the ultimate one-pot winter supper – the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve

Prep:15 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 615
fat 21g
saturates 12g
carbs 67g
sugars 5g
fibre 5g
protein 37g
salt 1.5g

Ingredients

60g butter
1 large onion, finely chopped
2 thyme sprigs, leaves picked
250g pack chestnut mushrooms, sliced
300g risotto rice
1½ l hot chicken stock
200g cooked chicken, chopped into chunks
50g grated Parmesan, plus extra to serve (optional)
small pack parsley, finely chopped

Method

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.
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).
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.