Chicken, Mushroom and Pea Risotto
Ingredients
500g peas
4 cups chicken stock
2 cups water
1 cup white wine
1 tablespoon olive oil
1 can mushrooms in butter sauce
1 onion
1 clove garlic
2 cups rice
2 chicken thighs
½ cup cheese
Method
Combine stock, water and wine in a large pan, bring to the boil and then keep hot until needed.
Peel and chop onion.
Cut chicken into bite sized pieces.
Heat oil in another large pan.
Add onion, garlic and chicken.
Cook until chicken is browned.
Add rice, cook stirring for 2 minutes.
Stir in 1 cup of the stock mixture.
Cook stirring over low heat until liquid is absorbed.
Continue adding stock mixture in 1 cup batches, stirring until absorbed between additions.
Stir in peas, mushrooms, and cheese.
Stir until hot.
Serve in bowls.
