Jamie Oliver

Baked chicken & porcini risotto

Rich with earthy flavours and fragrant thyme

Baked chicken & porcini risotto

Serves 4
DifficultyNot too tricky
Nutrition per serving
  • Calories
    750
    38%
  • Fat
    26.7g
    38%
  • Saturates
    13.1g
    66%
  • Protein
    43.7g
    87%
  • Carbs
    88.9g
    34%
  • Sugars
    1.1g
    1%
  • Salt
    1.17g
    20%
  • Fibre
    3.8g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Donna Hay
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Ingredients

  • 25 g dried porcini mushrooms
  • 4 x 125 g free-range chicken thigh fillets
  • 1 clove of garlic
  • 400 g Arborio risotto rice
  • 1 litre of organic chicken stock
  • 4 sprigs of fresh thyme
  • 50 g unsalted butter
  • 80 g Parmesan cheese
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Donna Hay

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Tap For Ingredients

Method

  1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
  2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
  3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

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Nutrition per serving
  • Calories
    750
    38%
  • Fat
    26.7g
    38%
  • Saturates
    13.1g
    66%
  • Protein
    43.7g
    87%
  • Carbs
    88.9g
    34%
  • Sugars
    1.1g
    1%
  • Salt
    1.17g
    20%
  • Fibre
    3.8g
    -

Of an adult's reference intake