Chicken and Mushroom Risotto
Risotto with mushrooms and chicken: a really comforting and warming meal. Both my children really enjoy this one: I am following my “master risotto recipe” for this version but it also includes leftover roast chicken and homemade chicken stock for a beautiful chicken flavour.
For the mushroom element: I add flat portobello mushrooms to the rice; however I didn’t feed my children mushrooms as babies (or until 12-18 months +). Please check the latest guidelines on foods to avoid with babies: I recommend the NHS website.
an extra idea…
In a classic Italian risotto you would add reconstitute dried mushrooms and use the “mushroom water” as part of your stock base. This can be quite strong for small children so I don’t usually do this, but I would if cooking for older more adventurous children. If you did want to do this you could follow this easy method below ~
just soak the dried mushrooms for 30 mins and add their flavoured water to the chicken stock
pass the “mushroom stock” through a sieve to remove any grit
a small amount of dried mushrooms would go along way: 1 tablespoon dried mushrooms (for 250g rice), then add boiling water to soak
add the dried mushrooms (reconstituted and chopped) at the start of cooking, whilst frying the onion
recipe serves 2-3 adults & 4-6 children
2 flat mushrooms (150g approx) brush clean with a kitchen towel and remove skin, slice
1 tablespoon unsalted butter
2 tablespoon olive oil
1 onion, finely diced
250g risotto rice
1L homemade chicken stock (or no added salt stock)
x1 roasted chicken breast/ x2 roasted chicken thighs, finely shred the cooked meat
50-100g freshly grated Parmesan cheese
2 tablespoons chopped parsley
In a separate pot add the chicken stock and warm through over a low heat, it is now nearby and on hand to add into your risotto, as you make the dish.
In a shallow dish, large enough for the risotto, gently fry the prepped and sliced mushrooms in 1 tablespoon of olive oil, until cooked through 5-10 minutes. Remove the cooked mushrooms to a plate and set aside. All the lovely mushroom flavour will be in the pan, to start your risotto. In the same shallow dish (where you cooked the mushrooms) melt the butter and remaining 1 tablespoon olive oil; add the onion and gently soften for around 8-10 mins until translucent. Next add the rice and coat in the oil, butter and onion.
Slowly add the chicken stock one ladleful at a time; once the ladleful of the liquid has been absorbed, add the next ladleful, stirring all the time. Continue until all the stock has been used up: this process should take around 20 mins (approx). But, 1-2 ladlefuls away from the end of cooking time, add the mushrooms, their juices and the shredded cooked chicken back into the risotto. Then add the last ladlefuls of stock, following he above method, to complete the dish.
Once all the stock has been absorbed, and the risotto is cooked, add a final knob of butter and cover with a lid, to rest for 5 mins. It’s now ready to eat. Before serving scatter with the freshly shopped parsley and grated Parmesan.