Risotto with chicken & mushrooms

From: Eat Well, Stay Well

serves: 4
yield: 4 servings
ready in: 1 hour 10 mins (15 mins Prep - 55 mins Cook)

Ingredients for risotto with chicken & mushroom

2 teaspoons olive oil
500g skinless, boneless chicken thigh or leg meat, cut into 3cm cubes
1 small onion, chopped
250g fresh shiitake or oyster mushrooms, trimmed and thinly sliced
250g button mushrooms, sliced
11⁄4 cups Arborio rice
2/3 cup dry white wine
3 cups boiling chicken stock
Salt
2 tablespoons grated Parmesan cheese
Freshly ground pepper

Preparation method for risotto with chicken & mushroom

1. Heat the oil in a large nonstick saucepan over moderate heat. Add the chicken and cook for 5 minutes. Transfer the chicken to a plate and put aside.

2. Add the onion to the saucepan and cook for 5 minutes. Add the shiitake mushrooms and cook for 5 minutes. Add the button mushrooms and cook for 4 minutes.

3. Add the rice, stir to coat, then add the wine. Cook until the wine has been absorbed, about 4 minutes. Add 1 cup stock to the rice along with a pinch of salt and cook, stirring, for 10 minutes or until the liquid has been absorbed. Add 1 cup stock and cook, stirring, for 10 minutes or until the liquid has been absorbed. Repeat with the last cup of stock.

4. Return the chicken to the pan, and cook for 2 minutes or until the rice is creamy but not mushy and the chicken is cooked. Stir in the Parmesan and top with a grinding of pepper.