Name: Chicken porcini risoni broth
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Chicken, porcini and risoni broth; 20 gram dried porcini mushrooms; 1 cup (250ml) boiling water; 3 clove garlic, bruised; 3 sprigs of thyme; 1 cup (250ml) water; 1/3 cup (75g) risoni; 1 bunch asparagus spears, trimmed and sliced; sea salt, cracked black pepper, to taste; 1/2 bbq chicken, skin and bones removed, meat shredded

Ingredients

Chicken, porcini and risoni broth

20 gram dried porcini mushrooms

1 cup (250ml) boiling water

3 clove garlic, bruised

3 sprigs of thyme

1 cup (250ml) water

1/3 cup (75g) risoni

1 bunch asparagus spears, trimmed and sliced

sea salt, cracked black pepper, to taste

1/2 bbq chicken, skin and bones removed, meat shredded

Method

Chicken, porcini and risoni broth

1.In a small bowl, place the porcini covered with boiling water for 15 minutes to rehydrate.

2.In a 20cm square of muslin, place the garlic, thyme, and peppercorns. Tie with twine. In a medium saucepan over high heat, bring the water, thyme, garlic and peppercorns to a simmer for 10 minutes to infuse.

3.Strain the porcini and reserve the soaking liquor. Roughly chop the porcini and add to the broth with the risoni and soaking liquor (leave any sand or sediment behind). Boil for 5 minutes.

4.Stir through the asparagus and cook for 3 minutes until risoni is al dente. Season with salt and pepper and serve topped with warm shredded chicken.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Chicken, porcini and risoni broth

Related stories

Subscribe and save up to 38%