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Mushroom and Chicken Risotto

Mushroom and Chicken Risotto

Preparation Time: 20 mins
Cooking Time: 20 mins
  • 1 onion
  • 1 Clove garlic (if liked)
  • 1 tblsp olive oil or rapeseed oil
  • 25g (1oz) butter
  • 2 rashers streaky bacon
  • ½ tsp dried thyme
  • 250g (10 oz) chicken fillet
  • 150g (6 oz) closed cap mushrooms
  • 250g (10 oz) quick mushroom rice
  • 450ml (¾ pt) cold water
  • 1tblsp parsley (or 1 tsp dried parsley)
  • 2 tblsps grated Parmesan cheese

Peel and finely chop onion

Crush the garlic and flake away the skin and chop and crush to a paste with a pinch of salt

Chop the bacon and slice the chicken into bite size chunks

Wipe mushrooms and slice thinly

Melt half the butter and oil in pan and stir in onion, garlic, bacon and thyme.  Cook stirring often, until onion is soft but not brown and bacon coated

Add chicken and brown the pieces.  Add mushroom and stir until they begin to flop and turn moist

Stir the mushroom rice quickly through the contents of the pan and add 450ml cold water

Bring slowly to the boil giving the occasional stir.  Simmer for about 10 minutes until chicken is cooked and rice is risotto like

Stir in remaining butter with the parsley

Dust with Parmesan cheese

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