Chicken Stock Pots
Chicken & Chestnut Mushroom Risotto
Serves 4
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Ingredients
2 tbsp Olive Oil
1 Onion, Finely Diced
2 Garlic Cloves, Crushed
300g Chicken Breast, Sliced
200g Chestnut Mushroom, Sliced
300g Arborio Rice
125ml Dry White Wine
2 OXO Chicken Stock Pots
1.2 ltr Boiling Water
1 Handful Fresh Parsley, Chopped
Sea Salt & Cracked Black Pepper
Grated Parmesan cheese
Method
Step one
Heat olive oil in a large shallow saucepan over a medium heat.
Step two
Fry the onions and garlic for 3-4 minutes or until softened.
Step three
Add the chicken and mushrooms, continue to fry for a few more minutes.
Step four
Pour in the rice and fry with a little more oil. Add the white wine and simmer until absorbed.
Step five
Make up the OXO Chicken Stock with 1.2ltr of boiling water.
Step six
Adding a few ladles of stock at a time, cook the risotto until just softened, stirring frequently and adding more stock when required. Using all the stock until the rice is cooked through.
Step seven
Finish with fresh parsley and season to taste.
Step eight
Serve the risotto with grated parmesan and mixed leaves.
