Mushroom, Pea, and Chicken Risoto

  Ingredients:

30g butter

1 onion (choppeed)

2 cloves garlic (crushed)

1 1/2 cups arborio rice 

500g chicken breast (cut into 3 cm chunks)

300g mushrooms (sliced)

1 litre chicken stock

1 1/2 cups peas

1/2 cup parmesan cheese

1/2 cup parsley (chopped)

method:

Place butter, onion, and garlic in a hot sauce pan and cook until the butter is melted and onion is golden brown.

Add the rice and stir for 1 minute.

Add the chicken, mushrooms, and stock - stir, and bring to boil.

Close the lid and cook for 15 minutes or until the rice is tender and chicken is cooked.

Stir occasionally.

Add the peas, cheese and parsley.

Stir well. 

And done!