Baked chicken, mushroom and thyme brown rice risotto
- Published: 3 Jun 18
- Updated: 18 Mar 24
Who has the time to stir risotto these days? Simply combine the ingredients and the shredded leftover roast chicken in one pot, then bake in the oven until creamy.
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Ingredients
- ½ tbsp olive oil
- 1 onion, very finely chopped
- 3 garlic cloves, thinly sliced
- 8 fresh thyme sprigs
- 300g mixed mushrooms, chopped
- 300g brown basmati rice
- 1 litre good quality chicken stock
- 150g leftover skinless roast chicken, shredded
- 100g baby spinach leaves
- Grated zest ½ lemon, plus wedges to serve (optional)
You’ll also need…
- 3 litre flameproof casserole with a lid
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Method
- Heat the oven to 170°C/150°C fan/gas 3½. Heat the oil in the casserole over a medium-high heat and cook the onion, garlic and thyme for 5-6 minutes until softening. Add the mushrooms and cook for 3-4 minutes until golden. Stir in the rice.
- Pour in the stock and bring to the boil. Cover with the lid, then bake in the oven for 45-50 minutes, removing to stir occasionally, until the rice is cooked and the liquid has all been absorbed. Stir in the chicken, then set aside, covered, for 10 minutes.
- Stir in the spinach and lemon zest, season with salt and freshly ground black pepper, then serve with lemon wedges to squeeze over, if you like.
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- Recipe from June 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 386kcals
- Fat
- 7.1g (1.7g saturated)
- Protein
- 20.2g
- Carbohydrates
- 58.2g (2.3g sugars)
- Fibre
- 4g
- Salt
- 0.7g
delicious. tips
Next time, for a creamier risotto, use arborio rice and stir in some freshly grated parmesan towards the end of the baking time.
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