Chicken and mushroom risotto

SERVING SIZE: 4-6

PREP TIME: 10 mins

COOK TIME: 50 minutes

TOTAL TIME: 60 mins

Ingredients

1/4 cup olive oil

1 cup grated parmesan cheese

1 brown onion finely chopped

500 g chopped chicken thigh fillets

2 cups arborio rice

2 cups chicken stock

2-3 cups extra water

300 grams sliced mushrooms

1-2 teaspoons salt to taste

pepper to taste

300 mls cream

Extra parmesan cheese to serve with

Method

Heat oil in a a large pan, add the onion and fry gently till soft.

Add the chicken and fry , till cooked through, will take about 20 minutes

Add the rice and stir through

Fry for about 2 minutes

Now add the mushrooms and cook till moisture has evaporated

Will take about 5-10 minutes

Add the 2 cups of chicken stock and keep stirring till evaporated

Add more water and keep cooking and stirring till rice has softened will take about 30 mins

Once rice is soft add cream and stir through

Add the cheese and salt and pepper

Stir through and cook till thick, once a thick creamy consistency ready to serve,

Can top with extra parmesan cheese