Chicken & Mushroom Risotto

Ingredients

• 2 chicken breasts, diced
• 200g chestnut mushrooms, sliced
• 200g arborio rice
• 1 onion, finely diced
• 2 cloves garlic, minced
• 100ml dry white wine
• 800ml hot chicken stock
• 30g parmesan, grated
• 1 tbsp olive oil
• Fresh thyme and parsley
• Salt and pepper

Method

1. 1

   Heat olive oil in a wide pan. Cook chicken until golden. Remove.

2. 2

   Fry onion and garlic for 5 minutes. Add mushrooms and cook 4 minutes.

3. 3

   Add rice and stir to coat. Pour in wine and stir until absorbed.

4. 4

   Add stock one ladle at a time, stirring constantly, until each is absorbed (about 20 minutes).

5. 5

   Return chicken. Stir in parmesan. Season well.

6. 6

   Serve garnished with fresh herbs.