Chicken and mushroom risotto with kale pesto

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Enjoy this delicious recipe from our latest Winter Market Days.

Items for this recipe can be purchased from Coles, Henrys Mercato, Stud Park Poultry, McKays Family Butchers and Woolworths.

Serves 6
2.5L (10 cups) chicken style liquid stock
40g butter
125ml (1/2 cup) olive oil
2 brown onions, finely chopped
880g (4 cups) arborio rice or long rice
1 1/2 tablespoons fresh thyme leaves
125ml (1/2 cup) dry white wine
6 (about 500g) chicken thigh fillets, cut into 1cm pieces
200g button mushrooms, cut into 1cm pieces
4 garlic cloves, crushed
120g (1 1/2 cups) finely grated parmesan
Salt flakes, to season
Bunch chopped kale leaves
½ Cup Cashew Nuts
3/4 cup basil pesto
Juice of one lemon
2 tbs lemon juice
  1. Cook rice to packet instructions in chicken stock.
  2. Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
  3. Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat.
  4. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured.
  5. Add the rice and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
  6. Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
  7. Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown.
  8. Add the mushroom and garlic. Cook for 2 minutes.
  9. Meanwhile, pulse kale with pesto and the juice of one lemon to a paste in a food processor or Nutra bullet.
  10. Top risotto with mushrooms and sliced chicken. Add the chicken mixture, parmesan combine. Dollop with kale pesto to serve.
  11. Season with salt and pepper to serve. Garnish with basil.