Leftover Chicken, Mushroom and Thyme Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 720
A simple risotto made with leftover roast chicken, mushrooms and thyme. Use any kind of mushroom you have - Portobello and porcini to add flavour, if possible. Season well and serve with grated parmesan and a drizzle of extra-virgin olive oil.
recipe updated Oct 30, 2025
Ingredients
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- Onion
- 150 g
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- Garlic clove
- 5
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- Chicken stock
- 1 kg
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- Cooked chicken
- 300 g
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- Fresh thyme
- 1 tablespoon
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- Mushrooms
- 200 g
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- Porcini mushroom
- 20 g
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- Olive oil
- 1 ½ tablespoons
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- White wine
- 80 g
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- Grated parmesan cheese
- 100 g
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- Salt
- as needed
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- Black pepper
- as needed
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- Arborio rice
- 400 g
Tools
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Cooking Chef XL
Step preview
- Fit the Stir Tool and Stir Assist Clip
- Add oil into the appliance bowl
- Heat until hot - 1 minute, 120ºC, speed Off
- Then add the ingredients
- Cook until translucent - 3 minutes, 110ºC, speed Stir 1
- Then add rice
- Cook until the rice has softened - 5 minutes, 110ºC, speed Stir 1
- Then add wine
- Cook until the wine evaporates - 5 minutes, 105ºC, speed Stir 1
- Then add the next ingredients
- Cook until reduced - 15 minutes, 105ºC, speed Stir 2
- Then add mushrooms
- Cook until the mushrooms have softened - 5 minutes, 90ºC, speed Stir 2
- Then add the next ingredients
- Cook until combined - 3 minutes, 90ºC, speed Stir 1
- Serve