Food / 08.03.2015

Jodie Kidd’s #VegMasterclass recipes: Mushroom and chicken risotto

By Healthy Magazine
Keep the family filled up with this one-pot dish full of goodness.


Mushroom and roast chicken risotto

Low in fat and calories, and packed with energy-boosting vitamin B5, mushrooms are a mainstay in Jodie Kidd’s family meals.

Add them to this tasty Italian one-pot dish tonight.

Serves 4

3 tablespoons olive oil
1 large red onion,chopped.
340g uncooked Arborio rice.
1.25 litres hot chicken stock
500g chestnut mushrooms,sliced.
25g butter.
250g chopped cooked chicken breast.
2 tablespoons freshly chopped thyme.
salt & freshly ground black pepper.


1) Heat 2 tablespoons of the oil in a large non-stick pan.Add the onions and fry over a medium heat for 5 minutes to soften them. Stir in the rice,mix well and cook for a further 2 minutes.

2) Reduce heat to medium low and start pouring in the stock, about 250ml at a time.Add more stock as each addition is absorbed. Continue in this manner for about 20 minutes until the rice is cooked al dente and the stock is absorbed.

3) Whilst the risotto rice is cooking,heat the remaining tablespoon of oil in a large non-stick frying pan and fry mushrooms on a high heat for about 5 minutes until golden. Season well  and set aside.

4) Stir the cooked mushrooms into the rice along with the butter and chopped chicken.Heat through gently and season to taste. Sprinkle over the fresh thyme and serve. 

For Jodie’s recipes and lots more tasty mushroom meal ideas, visit For more of Jodie’s top tips on healthy cooking for the family, visit the Facebook page at

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