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Smoked Chicken and Mushroom Risotto

Servings 4


  • 3 tablespoons olive oil
  • cups chicken stock
  • 1 brown onion finely diced
  • 4 cloves of garlic crushed
  • 2 cups Arborio rice
  • 9 oz 250g field mushrooms sliced
  • ½ cup wine
  • 14 oz 400g smoked chicken sliced or shredded
  • 2 cups spinach leaves washed and shredded
  • 4 tablespoons chopped thyme
  • 50 g butter cubed
  • 1/3 cup grated Parmesan
  • salt & pepper


  • In a large pot or saucepan heat the 2 tablespoons olive oil over a medium to high heat. In a separate pot bring your chicken stock to the boil then reduce to a medium heat to ensure it will be hot whilst you are adding it to the risotto.
  • Sauté your onion and garlic in the olive oil for a couple of minutes until softened. Add the mushroom and cook for another couple of minutes until they have become tender.
  • Add your Arborio rice along with the remaining tablespoon of olive oil and stir constantly for 2-3 minutes until all the grains of rice have been coated in the oil and lightly toasted.
  • At this point add the white wine and stir quickly until it has almost evaporated. Add enough chicken stock to just cover the rice and reduce the pan to a low to medium heat.
  • Add the smoked chicken and stir slowly until the stock starts to become absorbed. Continue to add the stock ladle by ladle and slowly stir until it has all absorbed. This process should take 15-20 minutes.
  • When the stock has been absorbed remove the pot from the heat. Add the spinach, thyme, butter, Parmesan and seasoning. Stir together quickly and allow risotto to sit for a couple of minutes before serving.