CHICKEN, MUSHROOM AND LEMON RISOTTO
Tbsp olive oil
litre chicken stock
Zest and juice of 1 lemon
plus extra for garnish
Salt and freshly ground pepper
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.