CHICKEN, MUSHROOM AND LEMON RISOTTO
Serves 4
2 Tbsp olive oil
1 Tbsp butter
1 onion, finely chopped
4 cloves garlic, crushed
400g chicken breast, sliced thinly
1 cup arborio rice
½ cup white wine
2 cups mushrooms, roughly chopped
1 litre chicken stock, warm
Zest and juice of 1 lemon
1 Tbsp butter
1 cup grated parmesan, plus extra for garnish
Salt and freshly ground pepper
½ cup chopped parsley
- In a heavy based saucepan, heat olive oil and butter on medium heat. Add onion and garlic. Cook for 5 minutes until completely soft but not browned. Add chicken, stirring until slightly coloured.
- Pour in rice and stir for 2 or 3 minutes then add wine, cooking until it has all been absorbed. Stir through the mushrooms.
- Start adding your stock 1 cup at a time and allow it to be absorbed before adding the next. Continue until all the stock is used and you have a creamy risotto. This will take about 20 minutes.
- Stir through the lemon, butter, parmesan and season with salt and plenty of freshly ground pepper.
- Finally fold through the parsley and serve hot.
