Chicken Risotto with Mushrooms

Name: Chicken Risotto with Mushrooms
Cuisine: British
Ingredients: 1 large Chicken Breast; 1 cup(200 Grams) Risotto Rice; 200 Grams Butter; 2-3 Tablespoons Cooking Oil; 200 Grams Mushrooms; Handful Sweetcorn to taste(optional); 500 mls Hot Water; 2 Chicken Stock Cubes; 2 large Onions, roughly chopped

Amazing Lady ( Grace) @cook_12096521

West Drayton

Using Risotto Rice to make something for lunch.

Amazing Lady ( Grace) @cook_12096521

West Drayton

Using Risotto Rice to make something for lunch.

Saved

Ingredients

1large Chicken Breast
1cup(200 Grams) Risotto Rice
200 GramsButter
2-3 TablespoonsCooking Oil
200 GramsMushrooms
HandfulSweetcorn to taste(optional)
500 mlsHot Water
2Chicken Stock Cubes
2large Onions, roughly chopped

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Steps

1

Put the Rice in a medium Saucepan with the Oil, Butter and chopped Onions. Heat slowly, stirring, to brown the Rice.
2

Meanwhile slice and cube the Chicken into bite-sized pieces.
3

When the Rice mix is brown, add the Chicken and cook until the outside of the Chicken is cooked.(the inside will cook through later).
4

Slice and dice Mushrooms into small pieces. Add to pot, along with the hot water and Stock cubes. Mix well and simmer.
5

Keep simmering and stirring until the rice has absorbed most of the liquid. Add Sweetcorn or other vegetables of choice.
6

Serve hot, with a slice of Bread or on its own. Can be cooled and frozen up to 3 months. Enjoy!