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    Chicken, Shiitake and Coriander Risotto

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    Chicken, Shiitake and Coriander Risotto

    Shiitake mushrooms, soy sauce, coriander and sesame oil add an aromatic Oriental flavour to this essentially Italian dish.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4


    • 6 Waitrose Fresh British Chicken Thigh Fillets
    • 2 tbsp of extra virgin olive oil
    • 150g pack of Waitrose Organic Shiitake Mushrooms, thickly sliced
    • 2 cloves garlic, finely chopped
    • 325g of carnaroli or arborio risotto rice
    • 1.2 litres boiling chicken stock
    • 1 pack fresh coriander, chopped
    • 1 tsp of soy sauce
    • 1 tsp of toasted sesame oil


    1. Cut each chicken thigh into 2.5cm pieces and set aside. Heat half the oil in a large pan, fry the chicken in 2 batches for 4-5 minutes until golden brown, transfer to a plate and set aside.
    2. Heat the remaining oil in the pan, add the mushrooms, garlic and rice, and stir over a low heat for 2-3 minutes then return the chicken to the pan.
    3. Gradually add the stock, one ladleful at a time, ensuring that each has been fully absorbed by the rice before adding another ladleful. Cook for about 25-30 minutes, stirring regularly until the rice is tender and the chicken is thoroughly cooked with no pink meat.
    4. Stir in the coriander and sprinkle with soy sauce and sesame oil. Season with black pepper and serve with a salad, such as Waitrose Watercress, Rocket & Spinach Salad.

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