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Mushroom-stuffed chicken with lemon thyme risotto


Mushroom-stuffed chicken with lemon thyme risotto Recipe

Ingredients:
  • 25g dried porcini mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved
  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 150g pack baby button mushrooms , finely chopped
  • 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
  • 175ml white wine
  • 4 skin-on chicken breasts
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 small onion , finely chopped
  • 140g risotto rice
  • 600ml hot chicken stock
  • 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
  • juice and zest lemon
  • 50g Parmesan , grated, plus 1 tbsp extra to serve
Directions:
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