Mean Chicken Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 medium chicken breasts, diced
• 1 tablespoon dried thyme
• 250 g button mushrooms, sliced
• 3 tablespoons olive oil
• 1 medium onion, finely sliced
• 4 garlic cloves, minced
• 1 tablespoon mixed italian herbs
• 1 1/2 cups arborio rice
• 1 liter chicken stock
• 1 (385 ml) can 2% evaporated milk
• 5 sun-dried tomatoes, finely sliced
• 1 cup frozen peas
• 1/2 cup shredded parmesan cheese
• cracked black pepper

Recipe

• 1 sprinkle chicken with thyme and cook in a non-stick pan until lightly browned. if you have a sticky pan, you might need to add a bit of oil here.
• 2 set chicken aside.
• 3 saute mushrooms in 1 tbsp of oil, then set aside.
• 4 add remaining 2 tbsp oil to a large saucepan and cook onion, garlic and herbs until mixture is soft and aromatic.
• 5 add rice and stir until coated, about 1 or 2 minutes.
• 6 add chicken stock and evaporated milk and bring to the boil.
• 7 reduce heat and simmer for 20 minutes or until rice is soft and mixture still a bit soupy, stirring frequently.
• 8 stir in chicken, mushrooms, peas and tomatoes and cook for 5 minutes or until heated through.
• 9 remove from heat and stir through parmesan and pepper. serve immediately.