CHICKEN, MUSHROOM AND LEMON RISOTTO
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 onion finely chopped
- 4 cloves garlic crushed
- 400 g chicken breast sliced thinly
- 1 cup arborio rice
- 1/2 cup white wine
- 2 cups mushrooms roughly chopped
- 1 litre chicken stock warm
- Zest and juice of 1 lemon
- 1 Tbsp butter
- 1 cup grated Parmesan plus extra for garnish
- Salt and freshly ground pepper
- 1/2 cup chopped parsley
Instructions
- In a heavy based saucepan, heat olive oil and butter on medium heat. Add onion and garlic. Cook for 5 minutes until completely soft but not browned. Add chicken, stirring until slightly coloured.
- Pour in rice and stir for 2 or 3 minutes then add wine, cooking until it has all been absorbed. Stir through the mushrooms.
- Start adding your stock 1 cup at a time and allow it to be absorbed before adding the next. Continue until all the stock is used and you have a creamy risotto. This will take about 20 minutes.
- Stir through the lemon, butter, parmesan and season with salt and plenty of freshly ground pepper.
- Finally fold through the parsley and serve hot.