Baked chicken & porcini risotto

Name: Baked chicken & porcini risotto
Yield: 4
Ingredients: 25 g dried porcini mushrooms; 4 x 125 g free-range chicken thigh fillets; 1 clove of garlic; 400 g Arborio risotto rice; 1 litre of organic chicken stock; 4 sprigs of fresh thyme; 50 g unsalted butter; 80 g Parmesan cheese

Rich with earthy flavours and fragrant thyme

Gluten-freegf

“A classic risotto for winter comfort... but with a fuss-free twist. ”

Serves 4

DifficultyNot too tricky

Jamie Magazine Chicken Mushroom

Nutrition per serving

Calories 750 38%
Fat 26.7g 38%
Saturates 13.1g 66%
Sugars 1.1g 1%
Salt 1.17g 20%
Protein 43.7g 87%
Carbs 88.9g 34%
Fibre 3.8g -

Of an adult's reference intake

Jamie Magazine

By Donna Hay

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Ingredients

25 g dried porcini mushrooms
4 x 125 g free-range chicken thigh fillets
1 clove of garlic
400 g Arborio risotto rice
1 litre of organic chicken stock
4 sprigs of fresh thyme
50 g unsalted butter
80 g Parmesan cheese

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Jamie Magazine

By Donna Hay

Tap For Ingredients

Method

Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

Jamie Magazine

By Donna Hay