Chicken, mushroom and fennel risotto

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 4 teaspoons olive oil
  
• 2 leeks, halved, thinly sliced
  
• 1 fennel bulb, thinly sliced, fronds reserved
  
• 4 cups sliced brown mushrooms
  
• 1 ¼ cups arborio rice
  
• 1 tablespoon fresh thyme
  
• 2 reduced-salt chicken stock cubes, crumbled
  
• 400g chicken breast or tenderloins, thinly sliced
  
• ⅓ cup finely grated parmesan

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Instructions

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1. Boil 1 litre of water in the kettle.
2. In a large saucepan heat 2 teaspoons of the olive oil over a medium-high heat. Cook leek, fennel and mushrooms, stirring, for 5 minutes, or until softened. Add arborio rice and half of the thyme. Stir to coat rice in oil.
3. Add 1 litre of boiling water and stock cubes to pan. Bring mixture to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes, or until rice is tender.
4. Meanwhile, in a non-stick frying pan heat remaining oil over a medium heat. Cook chicken, stirring, for 5 minutes, or until browned and cooked through. Transfer to a plate.
5. Stir chicken, any juices and parmesan into risotto. Divide into 4 bowls and serve garnished with remaining thyme and reserved fennel fronds.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition info (per serve)

Calories 451 cal

Kilojoules 1890 kJ

Total fat 9 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Oct 2017

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