This Chicken and Mushroom Risotto is simple and tasty. We’ve added some spinach for extra iron and green roughage. Using leftover rotisserie chicken really adds to the flavour, but chicken breast will do too. This is a pretty inexpensive recipe that will give you some leftovers as well.
Time: 50 minutes
- 300g chicken breast or leftover rotisserie chicken, shredded
- 2 teaspoons olive oil
- 3 cups low-salt chicken stock
- 2 cups water
- 1 brown onion
- 180g mushrooms
- 1 handful baby spinach
- 1 teaspoon thyme leaves or 2 sprigs fresh thyme, stems removed
- 2-3 garlic cloves, minced
- 300g arborio rice
- 100g cheddar cheese
If cooking chicken, roughly chop chicken and heat 1 teaspoon of olive oil in a large, heavy pan. Cook chicken through and set aside in a bowl. While chicken is cooking, combine stock and water in a small saucepan. Heat over a medium heat with the lid on. While the stock is cooking, peel and finely chop the onion, rinse and finely chop mushrooms and finely slice the spinach leaves. In the same saucepan you cooked the chicken, heat 1 teaspoon of oil over a medium heat. Cook onion, garlic and herbs until soft. Stir in the rice and cook for a minute or two until rice begins to go translucent. Add two ladles of stock to the rice, stirring continuously until liquid has been absorbed. Continue adding liquid and stirring until rice has almost cooked through. Add chicken, mushrooms and spinach, and continue to add stock until the rice has finished cooking. Remove risotto from heat and stir through the cheese. Allow the risotto to rest with the lid on for another 5 minutes. Serve with parmesan and freshly ground black pepper.