Chicken Risotto

1. 1

   Add a glug of olive oil to a pan and heat.

2. 2

   Make the chicken stock in a pan and bring to the boil.

3. 3

   Chop and fry the onion on a medium heat until soft and translucent.

4. 4

   Chop the mushrooms and add them to the pan and fry them until brown.

5. 5

   Dice the chicken breast and add to the pan and fry until no longer pink.

6. 6

   Add the rice to the pan and toast for a few minutes.

7. 7

   Pour enough stock into the pan to just cover the contents and top up as it runs low.

8. 8

   When you run out of stock, let it simmer down until thick with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.