Creamy Chicken, Mushroom and Spinach Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 1bunch thyme
• 1pcs vegetable stock cubes
• 150g arborio rice
• 200g mushrooms
• 100g baby spinach leaves
• 300g free-range chicken breast fillet
• 30g pepitas
• 120g cream cheese
• 500ml (2 cups) boiling water
• 23ml olive oil
• 20g butter

Method

1. Step 1 — Start prep
   Finely chop the onion. Finely chop the thyme leaves, discarding the tough stems. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Start risotto
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion and thyme, stirring regularly, for 3 mins or until softened.
3. Step 3 — Cook risotto
   Add the rice to the onion mixture and cook, stirring, for 1 min or until the grains are well coated. Stir in the stock, reduce the heat to low and cook, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender.
4. Step 4 — Finish prep
   ADD CHICKEN OPTION While the risotto is cooking, wipe the mushrooms clean, then thinly slice. Coarsely chop the spinach. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper.
5. Step 5 — Cook pepitas and mushroom
   Cook the pepitas in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted. Remove from the pan. Melt 20g butter in same pan over medium heat. Cook mushrooms, stirring occasionally, for 5-7 mins until golden. Remove from pan. Increase heat to medium-high, add 2 tsp olive oil, then cook chicken for 2-4 mins each side until cooked through. Remove from the pan.
6. Step 6 — Finish risotto and serve
   Stir the mushrooms, spinach and cream cheese into the risotto. Taste, then season with salt and pepper. Remove the pan from the heat, cover and stand for 5 mins. Thinly slice the chicken. Divide the risotto and chicken among bowls and scatter with the pepitas to serve.

Allergens

Milk