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
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
- In a large pan, fry the chicken on a medium heat until it starts to seal.
- Add the leek and fry until it begins to soften.
- Add the garlic and the mushrooms and fry until they also begin to soften.
- Add the rice and fry for ~2 minutes.
- If you are using wine, add this now and stir until the rice has absorbed it.
- Add ~1/3 stock and simmer, stirring occasionally.
- Once most of the stock has been absorbed, throw in the lemon thyme.
- 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).
- Throw in most of the Parmesan shavings, reserving a few for garnishing, and stir until melted in.
- Season to taste.
- 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.