risotto recipe, chicken risotto, mushroom risotto, thyme, oven cooked risotto, oven risotto recipe

MUSHROOM, THYME AND CHICKEN RISOTTO

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Here is a recipe from a meal I cooked once back in October 2009, absolutely loved, wrote about and then forgot about – shame on me, I blame the fact it would appear I was really sick that week. I am loving finding all these old recipes while transferring them to the new site and I do hope you enjoy me sharing with you.

FROM OCT 28 2009.

Apologies I have not posted in over a week – I have been battling a horrendous chest infection that has had me coughing and spluttering and going between work and the dooner. I just can’t shake this satanic virus.

It was great having the parentals here for a few days to feed me but tough sleeping on my fold out and not recuperating in my own bed.

I did manage to cook them a dinner on Sunday night with the financial assistance of my mum in obtaining the ingredients.

This one is healthy and loosely based on a recipe from the Biggest Loser Best Recipes cookbook.

 

risotto recipe, chicken risotto, mushroom risotto, thyme, oven cooked risotto, oven risotto recipe

Mushroom, Thyme and Chicken Risotto

 

YOU WILL NEED:

* 1 and 1/2 cups of Arborio Rice
* 1 leek thinly sliced
* 1 TBLS thyme leaves
* 3 cups of HOT chicken stock
* 1 teaspoon olive oil
* 2 skinelss chicken breasts. sliced thinly
* 300gms of button mushrooms
* 2 TBLS of parmessan cheese
* 1tsp of piri piri

 

risotto recipe, chicken risotto, mushroom risotto, thyme, oven cooked risotto, oven risotto recipe

Mushroom, Thyme and Chicken Risotto

 

YOU WILL NEED TO:

* Preheat oven to 180C
* Combine the rice, leek and thyme in a 3Lr baking dish. Pour on the HOT stock and stir. Cover with foil and bake for about 40min, until the rice is tender Рdo not make my mistake and serve it slightly crunchy  Soz folks
* Meanwhile, heat the oil in a non stick frying pan over high heat. Cook the chicken for 5mins or until cooked through
* Add the mushrooms and cook for another 3-5mins
* Add to the risotto with the grated parmessan and piri piri and mix well
* Cover with foil and allow to sit and absorb for 5mins
* Serve with a nice glass of red or white and enjoy.

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One comment on "MUSHROOM, THYME AND CHICKEN RISOTTO"

  1. Comments from the old site:

    Comment by Helen Randell
    October 28th 2009 22:17
    Mmmm – I love risotto – and if I don’t have to stand there and stir for 30 minutes all the better!

    Hope you are feeling well now.

    Comment by Jason King
    October 30th 2009 07:58
    It’s so easy Helen – the stirring is what puts me off making risotto too but this one makes itself.

    Thanks for the comment – have a good weekend.

    Comment by Chris Champion
    October 31st 2009 01:43
    A non-stir risotto dish! Will wonders ever cease? I will try this mext week, Jason. Meanwhile, get well soon.

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