Mushroom Risotto

An easy dish when made with a little love and care.

INGREDIENTS

• 2 Tbsp olive oil

• 1 mushroom, diced

• ½ onion, finely diced

• 1 clove garlic, minced

• ½ cup frozen peas

• 160g sushi rice

• 400ml vegetable stock

• 300g raw chicken breast

METHOD

1. Cook the chicken to your liking.

2. In a pan, heat one tablespoon of oil on a medium high heat. Sear chicken on both sides and cook until done.

3. Remove chicken from the pan. Add the remaining oil. Fry off the onion and garlic.

4. Reduce the heat and add the dry rice. Toss through the oil, scraping off the remaining chicken bits from the bottom of the pan. Cook for 2-3 minutes before adding the mushrooms and peas. Toss to combine.

5. Add the stock 1/3 cup at a time allowing the rice to absorb most of the stock before adding the next. Stir occasionally. Cook rice until it has absorbed all of the stock. It should still have a little bit of a bite to it when cooked.

6. Season and serve topped with the chicken.

Serves two.

Nutritional Information: per serving

Calories: 631kcal

Protein: 41g

Fat: 21g

Carbohydrate: 72g