Mushroom & Chicken Risotto

Mushroom & Chicken Risotto

◷ Prep Time 10 min

⌕ Cook Time 25 min

◷ Total Time 35 min

♟ Serves 4 people

Ingredients

• 3 tbs olive oil
• 1 leek, halved, thinly sliced
• 2 garlic cloves, crushed
• 400g button mushrooms, sliced
• 2 cups Arborio rice
• 4 cups chicken stock
• 2 chicken breast fillets
• 1/4 cup basil leaves, shredded
• 60g Parmesan, finely grated

Method

1. 1

   Preheat oven to 160°C fan forced. Heat 2 tbs oil in an ovenproof cookware over medium heat. Add the leek, garlic and mushrooms and cook, stirring occasionally for 5 minutes or until onions are soft. Add the rice and cook, stirring for 1 minute. Add the stock and bring to the boil.

2. 2

   Remove pan from the heat, cover with lid or foil and transfer to the oven. Bake for 18-20 minutes or until the stock is almost absorbed.

3. 3

   Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side until just cooked through. Remove to a board, stand for 5 minutes then thinly slice.

4. 4

   Stir the chicken, basil and Parmesan into the risotto. Season with pepper and serve.

MADE WITH