60 g butter
1 large onion, finely chopped
2 thyme sprigs, leaves picked
250 g pack chestnut mushrooms, sliced
300 g Tastic Risotto Rice
1 ½ L hot chicken stock
200 g cooked chicken, chopped into chunks
50 g grated parmesan, plus extra to serve (optional)
Small pack parsley, finely chopped
- Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 minutes until softened then stir in the thyme leaves and mushrooms. Cook for 5 minutes, sprinkle in the rice and stir to coat in the mixture.
- Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
- When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through.
- Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.