CHICKEN RISOTTO JAMIE OLIVER RECIPES

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CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES



Chicken and mushroom risotto recipe | Jamie Oliver recipes image

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

Yield 4

Number Of Ingredients 8

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

Steps:

    1. 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.
    2. 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.
    3. 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.

Nutrition Facts : Calories 750 calories, FatContent 26.7 g fat, SaturatedFatContent 13.1 g saturated fat, ProteinContent 43.7 g protein, CarbohydrateContent 88.9 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 1.17 g salt, FiberContent 3.8 g fibre

CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES



Chicken and mushroom risotto recipe | Jamie Oliver recipes image

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

Yield 4

Number Of Ingredients 8

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

Steps:

    1. 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.
    2. 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.
    3. 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.

Nutrition Facts : Calories 750 calories, FatContent 26.7 g fat, SaturatedFatContent 13.1 g saturated fat, ProteinContent 43.7 g protein, CarbohydrateContent 88.9 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 1.17 g salt, FiberContent 3.8 g fibre

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CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES
A classic risotto for winter comfort... but with a fuss-free twist.
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
    1. 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.
    2. 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.
    3. 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.
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