Chicken and Mushroom Risotto

Ingredients

• 2 tbsp Olive Oil
• 1 tbsp Butter
• 1 Onion, finely chopped
• 4 clove Garlic, crushed
• 400 g Chicken Breast, sliced thinly
• 1 cup Sunwhite Medium Grain Rice
• 2 cup Mushrooms, roughly chopped
• 1 l Chicken Stock, warm
• 1 Lemon, Zest and juice
• 1 tbsp Butter
• 1 cup Parmesan, grated, plus extra for garnish
• Salt And Freshly Ground Pepper
• 0.5 cup Parsley, chopped

Method

1. Heat a combo of olive oil and butter in a heavy-based saucepan over medium heat. Toss in onion and garlic and cook for 5 minutes until completely soft but not browned. Add chicken and stir until slightly colored.
2. Add rice and stir for 2-3 minutes Incorporate mushrooms.
3. Gradually add the stock, one cup at a time, and wait for it to be absorbed before adding more. Keep stirring until the stock is used up and you achieve a luscious risotto, approximately 20 minutes.
4. Gradually add the stock, one cup at a time, and wait for it to be absorbed before adding more. Keep stirring until the stock is used up and you achieve a luscious risotto, approximately 20 minutes.
5. Finally, fold through the fresh parsley and serve the hot and scrumptious risotto.