Chicken and Mushroom Risotto

1. 1

   Add Olive oil to large pan and warm over moderate to low heat.

2. 2

   Finely chop onion and garlic and add to pan, leave to soften for 5mins.

3. 3

   Add chicken and fry for further 2-3 mins.

4. 4

   Add finely sliced mushrooms and thyme and stir for 30 secs.

5. 5

   Add rice and cook for further 1-2 mins until edges of rice become opaque.

6. 6

   Add white wine and stir until wine absorbed by rice.

7. 7

   One ladle at a time add chicken stock until absorbed.

8. 8

   After 15-20 mins rice should be nearly done, next step is all about personal taste if you like it 'al dente' or a bit wet.

9. 9

   I prefer inbetween, so once rice is just past al dente i add a large handfull of parmesan and the parsley.

10. 10

    Once stirred in then cook for further minute then spoon into warmed risotto plates

11. 11

    Garnish with a few sprigs of parsley and extra parmesan and black pepper to taste.

12. 12

    You can see that i don't use salt.

13. 13

    There is enough salt from the stock and parmesan for my liking.

* Per serving · 4 servings · Values may vary.

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