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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I just made this up tonight. It's based on my ham risotto but with a few slight variations. Mmmm, mmmm! Ingredients:
3 medium chicken breasts, diced |
1 tablespoon dried thyme |
250 g button mushrooms, sliced |
3 tablespoons olive oil |
1 medium onion, finely sliced |
4 garlic cloves, minced |
1 tablespoon mixed italian herbs |
1 1/2 cups arborio rice |
1 liter chicken stock |
1 (385 ml) can 2% evaporated milk |
5 sun-dried tomatoes, finely sliced |
1 cup frozen peas |
1/2 cup shredded parmesan cheese |
cracked black pepper |
Directions:
1. Sprinkle chicken with thyme and cook in a non-stick pan until lightly browned. If you have a sticky pan, you might need to add a bit of oil here.
2. Set chicken aside.
3. Saute mushrooms in 1 tbsp of oil, then set aside.
4. Add remaining 2 tbsp oil to a large saucepan and cook onion, garlic and herbs until mixture is soft and aromatic.
5. Add rice and stir until coated, about 1 or 2 minutes.
6. Add chicken stock and evaporated milk and bring to the boil.
7. Reduce heat and simmer for 20 minutes or until rice is soft and mixture still a bit soupy, stirring frequently.
8. Stir in chicken, mushrooms, peas and tomatoes and cook for 5 minutes or until heated through.
9. Remove from heat and stir through parmesan and pepper. Serve immediately.
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