Mushroom and Leek Risotto with Thyme-Roasted Chicken Thighs
20min
45min
2
780
Chef's Note
For the best texture, be patient with the risotto and add the broth gradually. The key to perfect risotto is constant, gentle stirring to release the starch from the rice. You can substitute chicken breasts if preferred, but reduce the cooking time to prevent drying out.
Tags
Ingredients
4 medium bone-in, skin-on chicken thighs
6 sprigs fresh thyme
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup arborio rice
1 large leek, white and light green parts only
8 ounces mixed mushrooms (cremini, shiitake, oyster)
3 cloves garlic
1/2 cup dry white wine
4 cups chicken broth, warm
2 tablespoons unsalted butter
1/3 cup Parmesan cheese, freshly grated
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups baby spinach
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Pat 4 chicken thighs dry with paper towels. Place them in a baking dish and drizzle with 1 tablespoon olive oil. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 4 sprigs of thyme. Roast for 35-40 minutes until skin is crispy and internal temperature reaches 165°F (74°C).
- 3
While chicken roasts, clean and thinly slice 1 large leek. Slice 8 ounces of mixed mushrooms and mince 3 garlic cloves.
- 4
In a large, heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add the sliced leeks and cook for 3-4 minutes until softened.
- 5
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Add minced garlic and cook for 30 seconds until fragrant.
- 6
Transfer the leek and mushroom mixture to a plate and set aside.
- 7
In the same pot, add the remaining 1 tablespoon olive oil. Add 1 cup arborio rice and stir to coat with oil. Toast the rice for 2 minutes, stirring constantly.
- 8
Add 1/2 cup white wine and stir until almost completely absorbed.
- 9
Begin adding the warm broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process will take about 20-25 minutes.
- 10
When the rice is creamy and al dente (with a slight bite), stir in the reserved mushroom and leek mixture.
- 11
Remove from heat and stir in 2 tablespoons butter, 1/3 cup grated Parmesan, 1 teaspoon lemon zest, 1 tablespoon lemon juice, leaves from 2 thyme sprigs, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 12
Fold in 2 cups baby spinach until just wilted.
- 13
Divide the risotto between two plates and top each with 2 roasted chicken thighs. Garnish with additional thyme leaves if desired.
Nutrition Information (per serving)
780
42g
65g
38g
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