Truffled Wild Mushroom Risotto with Pan Fried Thyme Chicken – 11sp 

I am often asked to come up with new vegetarian recipes, however being a lover of meat myself, I always seem to veer towards the carnivore in me. I came up with this base risotto recipe for you veggies out there however I had to add the chicken for the hubby and I to get our meat fix. The risotto on its own is 10sp per serving and the chicken is 1sp per serving so its up to you if you go for the veggie risotto on its own, or add the meat.

Risotto is not the quickest dish to make so whilst it’s relatively straightforward to prepare, it is a little time consuming (this one took me a good 45 minutes so it may be one for a weekend evening) but it is definitely worth it. The addition of the porcini mushrooms give the dish a wonderful meaty flavour (even if you don’t have chicken with it) and finishing the dish with the truffle oil give the dish a unique and luxurious taste which really is nice and satisfying.
Be sure to keep checking this dish for seasoning. Everyone likes varying amounts of salt and pepper so keep having a tiny taste and adding more if you require. I’ve used fresh parsley and fresh thyme in this recipe. If you can’t get your hands on the fresh thyme (its sometimes a little harder to get a hold of than parsley) simply omit and add a little more parsley.
Serves 4 = 11sp per serving (Flex)
(10sp per serving for the risotto and13sp per serving for the chicken)
For the risotto
1 tsp olive oil
1 onion, peeled and finely chopped
3 cloves of garlic, peeled and finely chopped
2 x boxes of mixed wild mushrooms, sliced
1 x 40g tub of dried porcini mushrooms (I got mine in Tesco)
200g arborio rice, dried
1/2 tsp salt
1 stock cube (vegetable if you are a veggie, chicken if you are not)
125ml (small glass) of white wine
2 tbsp single cream
2 tsp truffle oil
2 tbsp fresh parmesan, grated
1 tsp lightest lurpack
Salt and black pepper (to taste)
Large handful of fresh parsley, finely chopped
2 tbsp fresh thyme, roughly chopped
For the chicken
4 x 200g chicken breasts
2 tsp lightest lurpack
1 tbsp fresh thyme, roughly chopped (if you can’t get this, use parsley)

To begin, pop the dried porcini mushrooms in a large measuring jug, add half the stock cube and 750ml boiling water. Leave the jug to sit for 15-20 minutes so the mushrooms soften nicely.

Whilst the procini mushrooms are softening, take a large non stick sauce pan, add the olive oil and fry the onion for 5-6 minutes until soft. Then add the garlic and wild mushrooms and fry for another 5 minutes until the mushrooms have softened and the water that they expel reduces away. Next, remove the porcini mushrooms from the stock (keep the stock), chop and add to the sauce pan.

Next add the arborio rice and salt, stir and toast the rice for a minute then add the wine, simmering until reduced by half.

Next add 250ml of the now chickeny mushroomy stock to the rice, stir and begin to simmer, letting the rice absorb the stock. Keep adding the stock a little at a time as it absorbs until you have used it all (this will take around 25 minutes – you made need a little more or a little less depending on the heat of your hob). Once most of the liquid has absorbed, and the rice is cooked nicely, reduce the heat to very low and add the parmesan, cream, truffle oil and butter. Stir through, taste and then season with salt and pepper to your taste. Leave the risotto on a very low heat whilst you cook the chicken.

Spray a large frying pan with 1kal. Flatten the chicken a little so it is an even thickness right across the breast (I use a rolling pin and baking paper). Season with salt and pepper and then fry for 5-6 minutes on one side. Turn and then fry for another 5-6 minutes (or until cooked through). Once the chicken is cooked through, add 1 tsp of lightest lurpack to the pan with 1 tbsp chopped fresh thyme. Once the butter has melted, swirl around the pan and coat each breast in both the butter and thyme. Remove from the pan and slice.

Just before serving, add the parsley and thyme to the risotto and stir through.

Then to serve, pop the risotto in a bowl and top with the chicken breast. Garnish with a sprig of parsley.


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