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
- Preheat the oven to 180.
- Combine the dried porcini mushrooms with the bone broth in a bowl and set aside.
- 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.
- 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.
- 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.
- Add the mushroom mixture to an oven dish alongside the rice, butter and porcini & bone broth mixture.
- Bake this for 20 minutes then remove, stir in the grated parmesan and taste for more salt and pepper.
- Add back to the oven to bake for another 20 minutes.
- Serve with generous gratings of parmesan and enjoy!