Chicken with a delicious risotto
This recipe uses red wine but will work just as well with white wine or stock.
parmesan cheese
3 tablespoons picked Italian parsley leaves
1 tablespoon toasted breadcrumbs (optional)
Preheat oven to 220 degrees Celsius. Bring 5 cups of water to the boil in a medium pot (with a lid). Line a small tray with baking paper. Add all mushroom broth ingredients to pot of boiling water, remove from heat and cover with a lid. Leave to infuse while you prepare the rest of the meal. Pat chicken dry with paper towels, season with salt and pepper then add to a small bowl with all remaining mustard chicken ingredients. Mix well to coat.
Melt butter and olive oil in a large pot (with a lid) on a medium heat. Add onion, garlic and leek and cook for 3-4 minutes, until beginning to soften. Add mushrooms, thyme and salt and cook for 1-2 minutes, until mushrooms start to soften. Add rice and cook for about 1 minute, stirring constantly.
Add wine/stock, stirring, until liquid is nearly absorbed. Add 3 cups of the mushroom broth and bring to the boil. Reduce heat to low, cover and leave to simmer for about 15 minutes, stirring often, until rice is tender and liquid is nearly all absorbed.
Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side, until golden brown. Transfer to prepared tray and bake for 10-12 minutes, or until cooked through. Set aside, covered with foil, to rest for at least 5 minutes.
When rice is tender, remove risotto from heat and add first measure of Parmesan cheese, lemon zest and juice and spinach. Season with salt and pepper and mix well. Slice chicken breast thinly against the grain.
To serve, divide Portobello, spinach and Parmesan risotto between plates and top with slices of mustard chicken. Sprinkle over second measure of Parmesan, Italian parsley and toasted breadcrumbs (if using).