Chicken and Mushroom Risotto

Posted 2013-07-22 by (broke) Masterchef Mel ⇒ follow

This recipe takes a little while to cook, but you can just throw it in the oven and leave it. It makes a ton, so if you've got a family to feed or just want lunch sorted for the rest of the week, this recipe is perfect for you.

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Makes: 8 servings

Ingredients
2 chicken breasts, cubed
4 rashers bacon, rind removed and sliced (optional)
100g mushrooms, sliced
1 brown onion, diced
2 cloves garlic, chopped finely
1 cup aborio rice
1L chicken or vegetable stock
1 cup frozen peas and corn
4 - 5 sage leaves, chopped (optional)
Parmesan cheese, to serve

Method

Pre-heat oven to 180 degrees Celsius.

Heat a little oil in a large frypan and gently fry onion, bacon and garlic until onion is soft and browned.

Add chicken and mushrooms, stirring until chicken is white through.

In a large baking dish, combine peas and corn, rice, stock, sage leaves and the contents of the frypan.

Bake covered for 50 - 60 minutes or until rice has absorbed all the stock.

Stir through Parmesan until risotto is creamy.