AK Club Members get access to hundreds of great recipes suitable for babies, toddlers, and the whole family. Join for FREE today!
Mima Leaderboard
Tails Leaderboard
Join the AK Club

Join the Club

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
Ingredients
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
Method
  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.

You may also like...

Our products...