Chicken, mushroom and pea risotto

An effortless combination, tender chicken and grilled mushrooms are beautiful tossed through this creamy pea risotto dish. Serve up for dinner with a glass of wine for a warming, hearty meal.
chicken, mushroom and pea risottoWoman's Day



1.Preheat oven to moderate, 180°C.
2.Heat oil in a large saucepan on high. Cook chicken in 2 batches, 3-4 minutes each, until browned. Transfer to a plate.
3.Melt butter in same pan on high. Sauté mushrooms, onion and garlic, 3-4 minutes, until tender. Add rice. Cook, stirring, 1 minute.
4.Stir in stock and soup. Bring to the boil, stirring constantly. Transfer to an ovenproof dish with a tight-fitting lid.
5.Bake, covered, 15 minutes, stirring twice during cooking. Stir chicken through. Bake a further 10 minutes, until rice is tender and chicken is cooked through.
6.Stir through peas, parmesan and thyme. Season to taste. Rest, covered, 3 minutes. Top with extra thyme and serve with bread, if you like.

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