This easy and delicious Jamie Oliver Chicken And Mushroom Risotto is a creamy, comforting dish perfect for a quick dinner. Made with tender chicken, earthy porcini mushrooms, and rich Parmesan, it’s a simple meal that can be adapted with ingredients you already have in your kitchen. A perfect balance of flavors!
Ingredients Needed
- 25g (1 oz) dried porcini mushrooms
- 4 x 125g (4 x 4.4 oz) free-range chicken thigh fillets
- 1 clove of garlic
- 400g (2 cups) Arborio risotto rice
- 1 litre (4 cups) organic chicken stock
- 4 sprigs fresh thyme
- 50g (3.5 tbsp) unsalted butter
- 80g (1 cup) Parmesan cheese
How To Make Chicken And Mushroom Risotto
- Preheat the oven: Preheat your oven to 200°C (400°F), or gas mark 6.
- Prepare the mushrooms: Place the dried porcini mushrooms in a bowl and cover them with 180ml (¾ cup) of boiling water. Let them soak for 5 minutes, then drain, reserving the soaking liquid.
- Chop and combine ingredients: Once soaked, chop the porcini mushrooms and place them in a 3-liter (3 quart) casserole dish along with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both the chicken and garlic to the casserole dish, followed by the rice and chicken stock.
- Add thyme: Pick most of the leaves off the thyme sprigs, and add them to the dish. Reserve a few sprigs for garnish. Stir everything together, then cover the dish tightly with foil and bake for 35 to 40 minutes, until the rice is cooked.
- Prepare butter and cheese: While the risotto cooks, chop the butter into pieces and finely grate the Parmesan cheese.
- Stir and season: Once the risotto is done, remove it from the oven and stir in the butter and Parmesan cheese. Season with sea salt and black pepper, and stir for 3 to 4 minutes until the risotto thickens.
- Serve: Divide the risotto between bowls and top with extra Parmesan cheese and a few thyme leaves for garnish.
Recipe Tips
- Soak the mushrooms well: Make sure to soak the porcini mushrooms for the full 5 minutes to bring out their full flavor. Don’t skip draining the mushrooms and reserving the liquid—it adds extra depth to the risotto.
- Don’t overcook the rice: Keep an eye on the risotto as it bakes. The rice should be tender but not mushy. If needed, adjust the cooking time by a few minutes based on your oven.
- Stir in butter and cheese at the end: Adding the butter and Parmesan at the end makes the risotto extra creamy and rich. Stir for a few minutes until it thickens.
- Garnish generously: Don’t be shy with the Parmesan on top! It adds a delicious salty kick and enhances the creamy texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken and mushroom risotto cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 2 days.
- Freeze: After cooling, transfer the risotto to a freezer-safe container. Freeze for up to 1 month. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Reheat the risotto in a pan over low heat for about 5-7 minutes, stirring frequently. Add a splash of stock or water as needed to maintain its creamy texture.
Nutrition Facts
Serving Size: 1 serving (about 2 cups)
- Calories: 330
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 300mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 14g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Chicken Pie
- Jamie Oliver Tzatziki Chicken
- Jamie Oliver Chicken Wing Gravy
- Jamie Oliver Chicken Soup
Jamie Oliver Chicken And Mushroom Risotto
Description
This easy and delicious Jamie Oliver Chicken And Mushroom Risotto is a creamy, comforting dish perfect for a quick dinner. Made with tender chicken, earthy porcini mushrooms, and rich Parmesan, it’s a simple meal that can be adapted with ingredients you already have in your kitchen. A perfect balance of flavors!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F), or gas mark 6.
- Prepare the mushrooms: Place the dried porcini mushrooms in a bowl and cover them with 180ml (¾ cup) of boiling water. Let them soak for 5 minutes, then drain, reserving the soaking liquid.
- Chop and combine ingredients: Once soaked, chop the porcini mushrooms and place them in a 3-liter (3 quart) casserole dish along with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both the chicken and garlic to the casserole dish, followed by the rice and chicken stock.
- Add thyme: Pick most of the leaves off the thyme sprigs, and add them to the dish. Reserve a few sprigs for garnish. Stir everything together, then cover the dish tightly with foil and bake for 35 to 40 minutes, until the rice is cooked.
- Prepare butter and cheese: While the risotto cooks, chop the butter into pieces and finely grate the Parmesan cheese.
- Stir and season: Once the risotto is done, remove it from the oven and stir in the butter and Parmesan cheese. Season with sea salt and black pepper, and stir for 3 to 4 minutes until the risotto thickens.
- Serve: Divide the risotto between bowls and top with extra Parmesan cheese and a few thyme leaves for garnish
Notes
- Soak the mushrooms well: Make sure to soak the porcini mushrooms for the full 5 minutes to bring out their full flavor. Don’t skip draining the mushrooms and reserving the liquid—it adds extra depth to the risotto.
- Don’t overcook the rice: Keep an eye on the risotto as it bakes. The rice should be tender but not mushy. If needed, adjust the cooking time by a few minutes based on your oven.
- Stir in butter and cheese at the end: Adding the butter and Parmesan at the end makes the risotto extra creamy and rich. Stir for a few minutes until it thickens.
- Garnish generously: Don’t be shy with the Parmesan on top! It adds a delicious salty kick and enhances the creamy texture.
Jamie Oliver Chicken And Mushroom Risotto