Baked chicken and porcini risotto

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

25g dried porcini mushrooms*

¾ cup (180ml) boiling water

4 x 125g chicken thigh fillets, trimmed and chopped

2 cups (400g) arborio (risotto) rice

1 litre (4 cups) chicken stock

2 teaspoons thyme leaves

1 clove garlic, crushed

50g butter, chopped

1 cup (80g) finely grated parmesan sea salt and cracked black pepper finely grated parmesan, extra, to serve

Directions

Preheat oven to 200°C (400°F). Place the mushrooms in a bowl and cover with the boiling water. Allow to stand for 5 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and place in a 3-litre capacity ovenproof dish with the mushroom soaking water, chicken, rice, stock, thyme and garlic. Stir to combine, cover tightly with aluminium foil and bake for 35-40 minutes. Removefrom the oven, add the butter, parmesan, salt and pepper and stir 3-4 minutes or until the risotto thickens. Divide between bowls top with the parmesan to serve. SERVES 4.