Chicken & Mushroom Risotto

Prep the ingredients

• Peel and dice the onion. Slice the mushrooms. Peel and crush the garlic.
• Chop the chicken into bite-size pieces.
• Make up the vegetable stock cube with 250ml boiling water per serving (1 litre if you’re cooking for 4).

Cook the chicken

• Heat a dash of oil in a large frying pan over a medium heat. Add the chicken, season with salt and pepper and cook until the chicken is cooked (internal temperature 75°C).
• Remove the chicken from the pan and set aside.

Start making the risotto

• To the same pan, add the mushrooms and cook them until they release their juices, remove from the pan. Add another dash of oil and ½ of the butter.
• Add the onion and garlic, cook for 1 minute.

Add the rice

• Add the rice to the pan and coat it in cooking oil, cook in the oil until the rice becomes glossy.

Start adding the stock

• Use a generous splash of vegetable stock to deglaze the pan.
• Start gradually adding the stock and stirring gently, one ladleful at a time. Wait for all the stock to be absorbed before adding more. Repeat with the remaining stock until the rice has reached the right consistency.

Add the chicken and the mushrooms

• Right at the end add the chicken, mushrooms, Parmesan and the remaining butter and season to taste with salt and pepper.
• Cook for a few more minutes until the chicken and mushrooms have warmed through. Plate up and enjoy!