Ingredients

  • 200g risotto rice
  • 250g portobello mushrooms
  • 150g baby mushrooms 
  • 30g dried porcini mushrooms 
  • 200ml white wine
  • 450g chicken thigh fillets
  • 50g parmesan
  • 50g butter
  • 1 large onion
  • 4 cloves garlic
  • 1 carton Freja Chicken Bone Broth
  • Salt and pepper to taste
  • Olive oil

Method

  1. Preheat the oven to 180.
  2. Combine the dried porcini mushrooms with the bone broth in a bowl and set aside.
  3. Chop the chicken thigh fillets into bit sized chunks and fry off in a pan with olive oil for a few minutes before adding in a finely diced onion and garlic.
  4. Allow this to cook for 2-3 minutes before adding in the white wine with a generous pinch of salt and pepper and cooking down for another 6-7 minutes on a high heat or until most of the wine has evaporated.
  5. While the wine is cooking down, roughly chop the mushrooms then stir them in with the chicken. Fry the mushrooms off for another 8-10 minutes to get rid of some of the moisture.
  6. Add the mushroom mixture to an oven dish alongside the rice, butter and porcini & bone broth mixture.
  7. Bake this for 20 minutes then remove, stir in the grated parmesan and taste for more salt and pepper.
  8. Add back to the oven to bake for another 20 minutes.
  9. Serve with generous gratings of parmesan and enjoy!