Chicken and Mushroom (or Seafood) Risotto

Another recipe which can be made 2 ways. You can also just use leftover roast chicken as well 🙂

Serves: 4

Ingredients:

350g chicken thighs (OR 350g seafood. I use salmon and prawns)
250g button mushrooms (you don’t need this if you are making seafood risotto)
1 onion
3 cloves garlic – crushed
2 tablespoons butter
3 cups chicken stock (Fish stock if you are making seafood risotto)
1 cup risotto rice (Arborio) or just short grain rice
3 sprigs thyme
100ml cream
Parmesan cheese

Method:

1. Finely chop mushrooms and onion. I use a food processor out of laziness but you can just chop it by hand
   
2. In a pan over high heat, heat a bit of oil and cook onion, mushrooms and garlic
   
3. once everything has softened, transfer the mixture to a bowl and melt butter in the pan.
   
4. Turn heat down to medium and mix in the rice (uncooked). Make sure all the rice is covered with butter
   
5. Add in 1/2 a cup of stock and thyme. Mix
   
6. Cover and continue to cook on medium heat, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan.
7. As the stock is absorbed, add stock, 1/2 a cup at a time until rice is soft. If you run out of stock before the rice is cooked, just use water. Don’t forget to stir
   
8. When you are adding the last bit of stock, stir in mushroom mixture and remove the sprigs of thyme
   
9. Stir in chicken
   
10. Bring to a simmer and stir in cream. Season with salt and pepper
    
11. Once the chicken is cooked and the risotto is simmering, transfer to a bowl
    
12. Top with Parmesan cheese and serve (or put it in the fridge for later!)