Name: Chicken, mushroom and pea risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram chicken breast, cut into 2cm chunks; 30 gram butter; 100 gram mushrooms, thinly sliced; 1 onion, finely chopped; 1 clove garlic, crushed; 1 1/2 cup arborio rice; 2 cup chicken stock; 420 gram can condensed cream of mushroom soup; 1 cup frozen peas; 1/3 cup grated parmesan cheese; 1 tablespoon chopped thyme, plus extra sprigs, to serve; crusty bread, to serve

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.

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

1 tablespoon olive oil

500 gram chicken breast, cut into 2cm chunks

30 gram butter

100 gram mushrooms, thinly sliced

1 onion, finely chopped

1 clove garlic, crushed

1 1/2 cup arborio rice

2 cup chicken stock

420 gram can condensed cream of mushroom soup

1 cup frozen peas

1/3 cup grated parmesan cheese

1 tablespoon chopped thyme, plus extra sprigs, to serve

crusty bread, to serve

Method

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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