chicken and mush­room risotto

Serves 4 Prep: 10 min Cook: 25 min

Pick Me Up! - - EASY EATS... -

12g dried porcini mush­rooms 2 chicken stock cubes

1tbsp co­conut oil

1 large leek, finely chopped 5 sprigs thyme

400g skin­less and bone­less chicken thighs, cut into 2cm pieces 300g mush­rooms, brushed clean and roughly chopped into 2cm chunks

225g risotto rice

Small bunch pars­ley, finely chopped Small bunch chives, finely chopped Juice of 1 le­mon

Salt and black pep­per 1 Cover dried mush­rooms with boil­ing water, then leave to soak. Make up 750ml of stock with the cubes us­ing boil­ing water. 2 Melt half the oil in a large saucepan over a medium heat, then add the leek and thyme. Cook for 2 min, then cover and leave to sweat for 2 min. Take the lid off and crank up the heat. Add the chicken thigh pieces and a third of the chopped fresh mush­rooms. Cook, stir­ring ev­ery now and again, for 2 min. Add the rice and stir in. 3 Drain the mush­rooms and set aside, re­serv­ing 150ml of the liq­uid. Pour this liq­uid into the pan along with the dried mush­rooms and an­other third of the fresh and al­low it to bub­ble up. 4 Pa­tiently add a la­dle of the stock at a time to the rice, while con­stantly stir­ring. Don’t rush this step. Af­ter 20 min you should have in­cor­po­rated all the stock and have a creamy risotto with the rice just soft to the bite. 5 Cover, and leave to stand for a cou­ple of mins. Mean­while, melt the re­main­ing oil in a large fry­ing pan over a high heat, then add the re­main­ing mush­rooms. Fry with­out turn­ing for 1 min to caramelise. Add the mush­rooms to the risotto along with the chopped pars­ley, chives and le­mon juice. Stir, taste for sea­son­ing, then serve.

You’ll find more recipes at the­body­coach.com/blog

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