How to cook Chicken and Mushroom Risotto delicious

Chicken and Mushroom Risotto - Turned out great! Very moist.. Today I am sharing this Chicken and Mushroom Risotto! A quick and easy dinner that is ready in under 20 minutes!

You can cook Chicken and Mushroom Risotto with 11 Ingredients and 6 steps. See the following guide!

1. 1 Onion.
2. 1 clove Garlic.
3. 3 tbsp Olive oil.
4. 200 ml White Wine.
5. 750 ml Chicken Stock.
6. 300 grams Arborio Rice.
7. 2 Chicken Breasts.
8. 8 Chestnut Mushrooms.
9. 2 tsp Dried Thyme.
10. 1 bunch Flat Leaf Parsley.
11. 1 Freshly Grated Parmesan.

1. Add Olive oil to large pan and warm over moderate to low heat. Finely chop onion and garlic and add to pan, leave to soften for 5mins. Add chicken and fry for further 2-3 mins..
2. Add finely sliced mushrooms and thyme and stir for 30 secs. Add rice and cook for further 1-2 mins until edges of rice become opaque. Add white wine and stir until wine absorbed by rice..
3. One ladle at a time add chicken stock until absorbed..
4. After 15-20 mins rice should be nearly done, next step is all about personal taste if you like it 'al dente' or a bit wet. I prefer inbetween, so once rice is just past al dente i add a large handfull of parmesan and the parsley. Once stirred in then cook for further minute then spoon into warmed risotto plates.
5. Garnish with a few sprigs of parsley and extra parmesan and black pepper to taste..
6. You can see that i don't use salt. There is enough salt from the stock and parmesan for my liking..