1 tablespoon Olive Oil

50g Butter

300g Chicken, diced

250g Button Mushrooms, sliced

1 Onion, sliced

1 clove Garlic, crushed

250g Arborio Rice

800ml Chicken Stock

250g Cheese, grated

  1. Preheat oven to 180 degrees C.
  2. Heat oil and butter in a large oven proof pot over a high heat, then add chicken and brown quickly. Add mushroom, onion and garlic. Continue cooking then add rice and stock and bring to the boil.
  3. Add cheese, then cover and place in the oven for 30 minutes.
  4. Allow risotto to rest before serving.

Serve: 4

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Tried and Tested: