Chicken & Mushroom Risotto with Tarragon & Pickled Shallot Salad

Serving size

1 person 2 people 4 people

Ingredients

300g British Free Range chicken thighs
120g chestnut mushrooms
2 shallot
1 tbsp red wine vinegar

(red wine vinegar (100%))
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
20g mixed salad leaves
1 handful of fresh tarragon
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
250g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)

Allergens

Contains: Milk, Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	616Kcal
	426kJ	2578kJ
Fat	4.3g	26g
of which saturates	1.6g	9.7g
Carbohydrates	9g	53g
of which sugars	0.8g	4.8g
Protein	7.0g	42g
Salt	0.29g	1.8g
Fibre	0.8g	4.7g

Ingredients

20g mixed salad leaves (use half)
250g cooked short grain brown rice (use half)

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
40g Soft Cheese (use half) (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
1 handful of fresh tarragon (use half)
20g italian hard cheese (use half) (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
10g chicken stock powder (use half)

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
120g chestnut mushrooms (use half)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
2 shallot
150g British Free Range chicken thighs

Allergens

Contains: Milk, Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	647Kcal
	409kJ	2705kJ
Fat	4.3g	29g
of which saturates	1.5g	10g
Carbohydrates	8g	55g
of which sugars	1.0g	6.7g
Protein	6.5g	43g
Salt	0.27g	1.8g
Fibre	0.8g	5.6g

Back

High protein New 6 plants Slow Cooker

Chicken & Mushroom Risotto with Tarragon & Pickled Shallot Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Poultry

This creamy risotto comes together in the slow cooker, making busy weeknights that much easier. Tender free-range British chicken thighs join earthy mushrooms and easy-cook brown rice, then simmer with swirls of soft cheese and sharp Italian hard cheese for extra comfort. Fresh tarragon adds fragrant flavour. Pair with a refreshing pickled shallot salad, for the perfect balance of flavours and textures. And don't worry: if you don't want to slow cook, you can still cook this recipe on the hob in under 30 mins.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large lidded frying pan, a slow cooker (if using), a medium bowl, a measuring jug & a grater

Fry the chicken & pickle the shallot

Peel 1 shallot, keeping it whole, then thinly slice into rings. In the medium bowl, combine the vinegar with a pinch of salt and pepper, then add the shallot rings and toss to coat. Set aside to pickle
Meanwhile, heat the large frying pan with 1 tsp olive oil on high heat. Once hot, lay the chicken thighs flat into the pan and cook for 4 mins on one side. Season with salt and pepper

Prep the rest

Thinly slice the remaining shallot. Thinly slice the mushrooms
After 4 mins, flip the chicken, add the mushrooms and sliced shallot and cook for 4-5 mins, until soft and golden. Season with salt and pepper. Pour in 350ml water (175ml for 1 person) and stir in the stock powder
Bring to the boil, then transfer to your slow cooker and cook on low for 3-4 hours
If using the hob, lower the heat, pop a lid on the pan and simmer for 18-20 mins

Finishing touches

Meanwhile, finely grate the cheese. Pick the tarragon from the stalks and finely chop
When the chicken mix has 5 mins remaining, add the rice and break it up with a wooden spoon. Stir through the soft cheese, two-thirds of the tarragon and half the grated cheese. Simmer for the remaining time. Add a splash if water if it's a little dry
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
When ready, shred the chicken using two forks. Season to taste

Plate up

Toss the salad leaves through the pickled shallot
Serve the chicken risotto into bowls, with the shallot salad alongside. Garnish with the remaining tarragon and grated cheese, sprinkled on top