Mushroom-stuffed chicken with lemon thyme risotto

4 servings 600 kcal or less button mushroom button mushrooms ceps chicken breast chicken breasts dried mushrooms italian recipes mains mushroom risotto over an hour parmesan porcini rice risotto rice stuffed chicken stuffing recipes thyme white wine wild mushrooms

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Ingredients

25g dried porcini mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved

1 tbsp olive oil

1 onion , finely chopped

150g pack baby button mushroom , finely chopped

2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped

175ml white wine

4 skin-on chicken breasts

1 tbsp butter

1 tbsp olive oil

2 celery sticks, finely chopped

1 small onion , finely chopped

140g risotto rice

600ml hot chicken stock

2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped

juice and zest ½ lemon

50g parmesan , grated, plus 1 tbsp extra to serve

Method

Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.

Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.

While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick – about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.

When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.