Chicken and Thyme Risotto
A classic beginners risotto using arborio rice and tender pieces of chicken with fresh thyme. Just perfect for those seeking comfort and flavour all in one pot. Please note this risotto is made using traditional butter and cheese but for those wishing to avoid animal products best to omit the chicken and use plant based alternatives.
6
10 minutes
40 minutes
Stove top cooking
Ingredients
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450g chicken breast- thinly sliced and pan fried
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90g butter- or olive oil
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Risotto
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400g risotto rice
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1-2 tbsp olive oil
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Handful fresh thyme- leaves only
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1 large red onion- finely choppped
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2 cloves of garlic- finely chopped
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2 green fresh jalapeños- finely chopped (optional)
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1 litre chicken stock- or water
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70g butter
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Seasoning- black pepper and sea salt to taste
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Garnish
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100g parmesan cheese- freshly grated
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Fresh parsley- finely chopped
Instructions
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Cook chicken:
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01 Pan fry in butter the chicken slices. Reserve for later.
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Make risotto:
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02 Heat oil in a large pan, sauté onions, garlic, jalapeños.When all softened add the risotto rice and stir for one minute. Now start adding the chicken stock, a couple of large ladles at a time. As each ladle is absorbed slowly add more. Gently simmer the risotto and add more stock until the rice is becoming tender.
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Add cooked chicken:
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03 When this happens add the pan fried chicken slices and cook together for the final stage of the risotto, making sure the chicken is well heated through and the rice is tender.
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Garnish:
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04 Remove from the heat, check the seasoning, add butter and now add plenty of finely grated parmesan cheese. Finally top with a scattering of finely chopped parsley.
Notes
Arborio risotto rice is best for this dish, though I have made it with short grain rice when desperate. If you wish for more cheese, do not be afraid to add.
