Joe Wicks’s Chicken And Mushroom Risotto
ASDA Good living
The ideal dish to eat after a workout, with nutty porcini mushrooms
- 12 g dried porcini mushrooms
- 1 tbsp coconut oil
- 1 leek (large, trimmed and finely chopped)
- 5 sprigs thyme (leaves picked)
- 2 chicken Stock Cubes (made up to 750 ml with boiling water)
- 400 g skinless boneless chicken thighs (cut into 2 cm pieces)
- 300 g mushrooms (brushed clean and roughly chopped into 2 cm chunks)
- 225 g arborio rice
- bunch parsley (small, roughly chopped)
- bunch chives (small, finely chopped)
- 1 lemon (juice)
- Cover the dried porcini mushrooms generously with boiling water and set aside to soak.
- Heat 1⁄2 of the coconut oil in a pan over a medium to high heat and add the leek and thyme. Stir and cook for 2 mins, then cover and leave for 2 mins.
- Remove the lid and turn the heat to maximum. Add the chicken and 1⁄3 of the chopped fresh mushrooms. Cook, stirring occasionally, for 2 mins. Add the rice and stir to combine.
- Drain the soaked mushrooms, reserving 150ml of the liquid. Add this to the pan with the mushrooms and let it bubble up.
- For the next 20 mins, add the stock to the rice a ladleful at a time, stirring constantly. Don’t add too much each time, or you will lower the heat, which increases cooking time. After 20 mins, all the stock should be incorporated and the rice should be just soft to the bite.
- Cover with a lid and rest the risotto for 2 mins.
- Meanwhile, melt the rest of the oil in a large frying pan over a high heat. Add the remaining mushrooms and fry for 1 min, without turning, to caramelise.
- Add to the risotto with the parsley, chives and lemon juice. Stir, season with black pepper and serve.
View the recipe instructions at ASDA Good living