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Baked chicken, mushroom and thyme brown rice risotto

Baked chicken, mushroom and thyme brown rice risotto

Name: Baked chicken, mushroom and thyme brown rice risotto
Yield: Serves 4
Cuisine: British recipes

Easy
June 2017

Easy
June 2017

Serves 4
Hands-on time 20 min, oven time 45-50 min

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.

Dairy-free recipes
Gluten-free recipes

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

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

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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

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

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.

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.