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Greatest plates · Main
Creamy Mushroom & Thyme Chicken Risotto with Parmesan
A slow-stirred Italian risotto built on arborio rice, earthy mushrooms and fresh thyme, with pan-seared chicken folded through for a genuinely filling dinner. Finished with butter and plenty of parmesan for that signature creamy shine.
Serves 4Prep 15 minCook 35 minChicken
Containsdairy
Protein 24%Carbs 43%Fat 33%
About 594 kcal a serve — 35 g protein, 64 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Sear the chicken
searHeat the olive oil in a large heavy pan over medium-high heat. Season the chicken pieces and sear for 4–5 minutes until golden and just cooked through. Remove to a plate and set aside.
In the panChicken →
medium-high, 4–5 min
Soften the aromatics
softenLower the heat to medium and add half the butter. Cook the onion and garlic for 3–4 minutes until soft, then add the mushrooms and thyme. Cook for 6–7 minutes until the mushrooms are browned and any liquid has evaporated.
In the panBase →
medium, 10 min
Toast the rice
toastStir in the arborio rice and toast for 1–2 minutes until the grains look glossy at the edges. Pour in the white wine and stir until it has almost fully absorbed.
In the panRice →
medium, 3 min
Add stock gradually
simmerAdd the hot stock one ladle at a time, stirring often and letting each addition absorb before adding more. Continue for about 18–20 minutes until the rice is creamy and just tender.
In the panCook →
medium-low, 18–20 min
Fold and finish
finishReturn the chicken and any resting juices to the pan. Stir through the remaining butter and the parmesan, then season with salt and pepper. Rest off the heat for 2 minutes before serving.
In the panFinish →
off heat, 2 min
Cook's noteKeep the stock hot in a separate pot so the risotto never stops simmering. If it thickens too much before serving, loosen with a splash of hot stock or water.
Estimated per serve
594 kcal · 35 g protein · 64 g carbs · 22 g fatestimates, within ~10%
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