one pot no fuss chicken & mushroom risotto

Chicken and Mushrooms is such a fantastic combination and here is a winner which the entire family will love!  There is barely any dairy, just a bit of butter which can be swapped out for cold pressed olive oil.  Extremely moreish, this make a great option for a hot thermos for school lunches too!

INGREDIENTS

·        2T Grass fed butter

·        400g Organic chicken thighs sliced

·        1 Onion finely diced

·        ½ cup sliced leek

·        400g Mushrooms sliced

·        2 garlic cloves finely chopped

·        250g Arborio rice rinsed

·        1.125l Organic chicken stock

·        Sprig of rosemary, 1tsp fresh thyme

·        2 Bay leaves

·        Sea Salt & Pepper to taste                                         

METHOD

Preheat Oven to 170 degrees.

1.      Add butter to a dutch oven, season chicken thigh and sear chicken.  Remove from chicken and set aside.

2.      Add onions & leek to the dutch oven and cook until softened.  Add the rice and cook for 3 minutes before adding the remaining ingredients: mushrooms, garlic, herbs, bay leaves and the chicken along with the juices. 

3.      Pour in the stock, add in 1/4tsp salt, a good grind of pepper and give the risotto a good stir.

4.      Bring to a simmer, cover with lid and place in the oven to bake for 35 minutes.

5.      Check on the risotto half-way through to give it a stir.

6.      Plate up and enjoy!  This is perfect as is or if you want to add some parmesan, go nuts!

Enjoy xx