chicken risotto

Ingredients chicken risotto

500 grams chicken breasts
400 grams Rice
1 liter chicken stock
1 onion
1 box Mushrooms
1 olive oil

how to make chicken risotto

Add a glug of olive oil to a pan and heat.

Make the chicken stock in a pan and bring to the boil.

Chop and fry the onion on a medium heat until soft and translucent.

Chop the mushrooms and add them to the pan and fry them until brown.

Dice the chicken breast and add to the pan and fry until no longer pink.

Add the rice to the pan and toast for a few minutes.

Pour enough stock into the pan to just cover the contents and top up as it runs low.

When you run out of stock, let it simmer down until thick with rice.