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Mixed mushroom, chicken and thyme risotto

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Make a dish everyone will love with this flavoursome Mushroom, chicken and thyme risotto.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes, (+ 15 mins soaking time)
Mixed mushroom, chicken and thyme risotto

Ingredients

  • 10g dried porcini mushrooms
  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Chicken Thighs, trimmed, cut into 3 cm pieces
  • 60g butter, chopped
  • 200g button mushrooms, halved
  • 200g brown cup mushrooms, halved
  • 1 tsp thyme leaves
  • 5 cups (1.25L) salt-reduced chicken stock
  • 1 leek, halved, thinly sliced
  • 1 garlic clove, crushed
  • 1½ cups (330g) Arborio rice
  • ½ cup (125ml) white wine
  • ½ cup (40g) finely grated parmesan
  • Small thyme sprigs, extra to serve
  • Shaved parmesan, extra, to serve
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Soak porcini mushrooms in ½ cup (125ml) warm water for 15 mins. Drain, reserving soaking liquid. Finely chop mushrooms.
  2. Step 2

    Heat 2 tsp oil in a large heavy based saucepan over medium heat. Add chicken and cook for 5 mins or until browned. Transfer to a plate. Melt half the butter in the same pan. Add button mushrooms, cup mushrooms and thyme. Cook, stirring, for 5-7 mins or until browned and caramelised. Transfer to a plate.
  3. Step 3

    Combine stock, reserved soaking liquid and porcini mushroom in a medium saucepan over low heat. Add the remaining oil and butter to the heavy based saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 mins or until softened. Add the rice and cook, stirring, for 1-2 mins or until grains appear glassy. Add in wine and cook, stirring until almost absorbed. Add the chicken to the pan along with ½ cup of stock and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, 1 ladleful at a time, stirring continuously, and allowing the liquid to be absorbed before adding more. Cook for 20 mins or until rice is tender yet firm to the bite and risotto is creamy.
  4. Step 4

    Remove from heat. Add parmesan and stir to combine. Season with salt and pepper. Serve risotto topped with extra thyme leaves, shaved parmesan and crusty bread.

Mixed mushroom, chicken and thyme risotto

Mixed mushroom, chicken and thyme risotto
  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes, (+ 15 mins soaking time)
Ingredients
  • 10g dried porcini mushrooms
  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Chicken Thighs, trimmed, cut into 3 cm pieces
  • 60g butter, chopped
  • 200g button mushrooms, halved
  • 200g brown cup mushrooms, halved
  • 1 tsp thyme leaves
  • 5 cups (1.25L) salt-reduced chicken stock
  • 1 leek, halved, thinly sliced
  • 1 garlic clove, crushed
  • 1½ cups (330g) Arborio rice
  • ½ cup (125ml) white wine
  • ½ cup (40g) finely grated parmesan
  • Small thyme sprigs, extra to serve
  • Shaved parmesan, extra, to serve
  • Crusty bread, to serve
    Description

    Make a dish everyone will love with this flavoursome Mushroom, chicken and thyme risotto.

    Method
    1. Step 1

      Soak porcini mushrooms in ½ cup (125ml) warm water for 15 mins. Drain, reserving soaking liquid. Finely chop mushrooms.
    2. Step 2

      Heat 2 tsp oil in a large heavy based saucepan over medium heat. Add chicken and cook for 5 mins or until browned. Transfer to a plate. Melt half the butter in the same pan. Add button mushrooms, cup mushrooms and thyme. Cook, stirring, for 5-7 mins or until browned and caramelised. Transfer to a plate.
    3. Step 3

      Combine stock, reserved soaking liquid and porcini mushroom in a medium saucepan over low heat. Add the remaining oil and butter to the heavy based saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 mins or until softened. Add the rice and cook, stirring, for 1-2 mins or until grains appear glassy. Add in wine and cook, stirring until almost absorbed. Add the chicken to the pan along with ½ cup of stock and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, 1 ladleful at a time, stirring continuously, and allowing the liquid to be absorbed before adding more. Cook for 20 mins or until rice is tender yet firm to the bite and risotto is creamy.
    4. Step 4

      Remove from heat. Add parmesan and stir to combine. Season with salt and pepper. Serve risotto topped with extra thyme leaves, shaved parmesan and crusty bread.