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Chicken and Wild Mushroom Risotto

Annabel’s Chicken & Wild Mushroom Risotto is great as a starter or a main course. Serve by itself or with a side salad. 

Egg Free
Nut Free
Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 4 portions
Great for:  Family Recipes Grown Up Entertaining
500g chicken thighs, chopped into small slices/cubes

1 onion, finely chopped
3 cloves garlic, crushed
150 g risotto rice
100 ml white wine
500 ml chicken stock (hot)
350 g mixed wild mushrooms, sliced
2 heaped tbsp mascarpone
30 g Parmesan, grated
  1. Pre-heat the oven to 180⁰C.
  2. Put the chicken thighs into a small roasting tin. Season and roast for 30-40 minutes until golden and cooked through. Set aside.
  3. Spoon out all of the juices from the tin into a saucepan. Add the onion and garlic and fry for 1 minute.
  4. Add the wine and stir over the heat.
  5. Slowly add the stock, a ladle full at a time, until the rice is nearly tender. This will take 15-20 minutes.
  6. Just before the end add the mushroom, mascarpone and chopped chicken.
  7. Stir for a few minutes until the mushrooms have softened.
  8. Remove from the heat and add the Parmesan.

Crispy Chicken Skins (optional)

  1. Remove the skin off the chicken and put onto a baking sheet.
  2. Put back into the oven for about 10 minutes until golden and crisp. Snip into pieces.

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