Creamy Chicken Risotto with Mushrooms

Ingredients

• 50 g (1/2 stick) butter, unsalted
• 1 medium onion, finely chopped
• 250 g (9 oz)chicken breast, cut in 1-inch pieces
• 300 g (10 oz) Portobello mushrooms, sliced
• 300 g (10 oz) arborio risotto rice
• 100 ml (1/2 cup) dry white wine
• 1.2 l (6 cups) chicken stock
• 50 g (1/2 cup) grated parmesan, plus extra to serve

Instructions

1. 1

   1. In a large pan, heat the butter....: 1. In a large pan, heat the butter. Add the chicken breast and cook on medium heat for 7-8 minutes until golden-brown.

2. 2

   Turn the heat to low, add the onions,...: Turn the heat to low, add the onions, and fry them for 3-4 minutes until they're soft, but not brown.

3. 3

   Stir in the mushrooms and continue to cook...: Stir in the mushrooms and continue to cook over low to heat for 4-5 minutes.

4. 4

   Add the rice and cook for one minute...: Add the rice and cook for one minute until it becomes translucent.

5. 5

   Pour in the wine and cook for 1-2...: Pour in the wine and cook for 1-2 minutes until reduced. Pour in half of the chicken stock and cook for 20 minutes on low-medium heat, stirring very frequently.

6. 6

   Top up with the rest of the stock...: Top up with the rest of the stock as needed until the rice is cooked al dente and the stock has been absorbed. It 's not necessary to use all the stock if the rice is cooked. Make sure you don't over cook the rice and turn it into a mush.

7. 7

   Stir in the parmesan and cover with a...: Stir in the parmesan and cover with a lid for a couple of minutes. Season to taste and serve immediately, with some extra parmesan on top if you like