Chicken & Mushroom Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 1/2 cups fresh mushrooms, sliced
• 1 -2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)
• 5 1/2 cups chicken stock (heated)
• 1 1/2 cups arborio rice
• 1/2 cup dry wine
• 1 large chopped onion
• 4 garlic cloves, crushed
• 1 cup of grated parmesan cheese
• 1/4 cup cream (optional)
• 2 tablespoons of chopped fresh parsley
• oil
• salt & pepper

Recipe

• 1 in a large pot heat oil and add mushrooms and chicken and cook through until cooked. remove from pot.
• 2 using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. add the rice and stir until the rice turns opaque - about two minutes.
• 3 add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
• 4 add 1/2 cup of the heated chicken stock and stir frequently until absorbed. the rice and broth should bubble gently.
• 5 continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
• 6 cook rice this way until tender which should take about 25-30 minutes.
• 7 just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. stir through.
• 8 add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
• 9 remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
• 10 serve immediately. the remaining parmesan can be added to each serve if requested.