CHICKEN & MUSHROOM RISOTTO

CHICKEN & MUSHROOM RISOTTO

No count
serves 4

3 chicken breasts cut into strips

1 medium onion(s), finely chopped
2 cloves garlic, finely chopped
300g mushrooms,

20 grams of dried porcini mushrooms
300 g dried rice, arborio

1 chicken stock cube
1 tablespoon parsley, small bunch, chopped
salt & pepper



Place the dried mushrooms and stock cube in a measuring jug and add 750ml ( 2pint ) boiling water.
Heat a large, heavy saucepan, spray with frylight, cook chicken for about 8 minutes, then add the onion and garlic and stir fry until softened.
Add the mushrooms and stir for a further 2 mins .
Add the rice. Drain the dried mushrooms, reserving the stock, chop into small pieces.


Add to the risotto with 150ml( ¼ pint ) of the stock.


Cook the risotto on a low heat stirring frequently until the stock has been absorbed and then add another 150ml and so on until the stock is finished.


Season and stir in the parsley before serving.