Risotto is the ultimate one-pot winter supper – the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve
Prep:15 mins
Serves 4
60g butter1 large onion, finely chopped2 thyme sprigs, leaves picked250g pack chestnut mushrooms, sliced300g risotto rice1½l hot chicken stock200g cooked chicken, chopped into chunks50g grated parmesan, plus extra to serve (optional)small pack parsley, finely chopped
STEP 1Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.STEP 2Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).STEP 3When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.
