• 3 tbsp olive oil
  • 1 large red onion, chopped
  • 340g Arborio rice
  • 1.25l hot chicken stock
  • 500g chestnut mushrooms, sliced
  • 25g butter
  • 250g cooked chicken breast, chopped
  • 2 tbsp freshly chopped thyme


1 Fry the onions in 1 tbsp of oil for 5 mins to soften. Stir in the rice, mix well and cook for a further 2 mins.

2 Pour in the stock, 250ml at a time. Add more stock as it is absorbed. Continue for 20 mins until the rice is cooked al dente and the stock is absorbed. (All the stock may not be needed.)

3 Fry the mushrooms in 1 tbsp of oil for 5 mins until golden. Season well and set aside.

4 Stir the mushrooms into the rice, with the butter and chopped chicken. Heat and season to taste. Sprinkle over the fresh thyme and serve.