One-Pot Chicken and Mushroom Risotto
15m
prep time
50m
total time
Easy
level
10
ingredients
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 1 x Sainsbury's 300g Closed Cup Chestnut Mushrooms -
50g Parmesan, grated, plus extra to serve 1 x Sainsbury's Grana Padano Cheese 200g -
30g Parsley, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
60g Butter 1 x Sainsbury's British Butter, Unsalted 250g -
2 Thyme Sprigs, leaves picked 1 x Sainsbury's Bunched Thyme 20g -
240g Cooked Chicken, skin removed and chopped into chunks 1 x Sainsbury's Cooked Roast British Chicken Breast Fillets x2 240g -
1 Onion, finely chopped 1 x Sainsbury's Onions Loose -
300g Risotto Rice 1 x Sainsbury's Arborio Risotto Rice 500g -
1.5 L Chicken Stock, Hot 1 x Sainsbury's Stock Cubes, Chicken 10x10g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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