| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 50 grams Butter
- 300 grams Chicken diced
- 250 grams Button Mushrooms sliced
- 1 Onion sliced
- 1 clove Garlic Cloves crushed
- 250 grams Arborio Rice
- 800 ml Chicken Stock
- 250 grams Cheese grated
Ingredients
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Instructions
- Preheat oven to 180 degrees C.
- 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.
- Add cheese, then cover and place in the oven for 30 minutes.
- Allow risotto to rest before serving.
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