Chicken and Mushroom Risotto

This Risotto is extremely easy to make and is full of flavour, Enjoy

Ingredients

50g Butter
85g Smoked Lardons
1 Large onion, finely chopped
250g chestnuts mushrooms thinly sliced
300g arborio risotto rice
150ml dry white wine
1 litre of Hot chicken stock
150g of chopped cooked chicken
50g of grated parmesan cheese
Parsley Chopped

Method

1) Heat the butter in a pan and fry the bacon in the pan for 5 minutes then the onions for about 7 minutes.
2)Stir in the mushrooms and cook for 5 minutes and then add the rice and stir for 2 minutes until the rice has turned translucent.
3) Pour in the wine and allow it bubble away
4) Then pour a quarter of stock at a time and set simmer for 20 minutes, top up with stock whenever the pan looks dry.
5) After 20 minutes stir in the cooked chicken after a few minutes, turn off the heat stir in the cheese and parsley and leave to rest for 5 minutes and cover with a pan. Then serve





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