Pheebz’s Lemon Thyme Chicken Risotto

Lemon thyme chicken risotto

I was perusing the “fresh herbs” section of my local supermarket when I spotted a packet of lemon thyme. On closer examination, it recommended that I throw it into a risotto. So I did.

This risotto is simple, quick, delicious and cheap. Enjoy!

Preparation time: 5 mins
Cooking time: 25 – 30 mins

Serves two


One chicken breast, chopped
5 – 6 chestnut mushrooms, sliced (I love chestnut mushrooms for their warm, nutty flavour, but you can adapt)
One small leek, finely sliced
One clove of garlic, crushed
Parmesan shavings, ~30g
Risotto rice, 200g
Chicken stock, 500l (vegetable will do)
100ml white wine (optional)
1tbsp Lemon thyme, finally chopped
Black pepper


  1. In a large pan, fry the chicken on a medium heat until it starts to seal.
  2. Add the leek and fry until it begins to soften.
  3. Add the garlic and the mushrooms and fry until they also begin to soften.
  4. Add the rice and fry for ~2 minutes.
  5. If you are using wine, add this now and stir until the rice has absorbed it.
  6. Add ~1/3 stock and simmer, stirring occasionally.
  7. Once most of the stock has been absorbed, throw in the lemon thyme.
  8. Add a bit more stock, and stir until it is absorbed. Repeat until all the stock has been absorbed and/or the risotto is the right consistency (ie. not chewy, but not soggy).
  9. Throw in most of the Parmesan shavings, reserving a few for garnishing, and stir until melted in.
  10. Season to taste.
  11. Sprinkle the remaining Parmsean shavings on top and serve!

This makes a perfect quick lunch or dinner, especially as it’s easily re-heated the next day. I don’t drink wine so I can never justify buying a bottle just for cooking, but the risotto is still very tasty without it.

Tips: don’t overdo the Parmesan or the lemon thyme. Taste throughout the cooking process to see if you have the flavour balance to your liking.

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