Chicken and Mushroom Risotto in One Pot

• butter↗50g g
• smoked bacon lardons↗85g g
• large onion↗1

  halved and finely chopped

• chestnut mushrooms↗250g g

  thickly sliced

• Arborio rice for risotto↗300g g
• dry white wine150ml ml
• hot chicken broth1.4l l
• cooked chicken140g g

  chopped

• grated Parmesan50g g

  plus extra for serving (optional)

• flat parsley↗½ small pack of

  chopped

Step-by-step instructions

1. 1

   Heat the butter in a large skillet. Add the lardons and sauté for 5 minutes over medium‑low heat. Add the onion and sauté for another 10 minutes until the onion is soft but not browned.

2. 2

   Add the mushrooms and continue cooking, stirring, for another 5 minutes. Add the risotto rice and cook over medium heat for 2 minutes until the rice begins to turn translucent.

3. 3

   Pour in the wine and let it evaporate over the heat. Add a quarter of the chicken broth and set a timer for 20 minutes.

4. 4

   Continue cooking, stirring very frequently, adding more broth as it is absorbed – preferably in three additional portions – until the rice is done and most of the broth has been absorbed (you may not need all the broth). The texture should now be creamy, like rice pudding.

5. 5

   Add the chicken, heat through quickly, then turn off the heat. Stir in the grated Parmesan and flat parsley, cover and let stand for 5 minutes so more liquid is absorbed into the rice. Season to taste and serve with extra Parmesan if desired.