Chicken, mushroom and lemon risotto

Babiche Martens

Arborio rice is one of those staples you should keep on hand for emergencies and with a few key ingredients and creative thinking you can whip up a super-tasty risotto. I like to use plenty of garlic, parmesan and, of course, a good quality stock. I added mushrooms and chicken for a wholesome meal and doubled the recipe to feed all the guests — all of whom were roped in to take turns stirring the risotto.

Ingredients

2 Tbsp	Olive oil
1 Tbsp	Butter
1	Onion, finely chopped
4 cloves	Garlic, crushed
400 g	Chicken breasts, sliced thinly (Main)
1 cup	Arborio rice (Main)
½ cup	White wine
2 cups	Mushrooms, roughly chopped (Main)
1 Ltr	Chicken stock, warm
1	Lemon, zest and juice
1 Tbsp	Butter
1 cup	Grated parmesan cheese, plus extra for garnish
½ cup	Chopped parsley

Directions

1. In a heavy based saucepan, heat olive oil and butter on medium heat. Add onion and garlic. Cook for 5 minutes until completely soft but not browned. Add chicken, stirring until slightly coloured.
2. Pour in rice and stir for 2 or 3 minutes then add wine, cooking until it has all been absorbed. Stir through the mushrooms.
3. Start adding your stock 1 cup at a time and allow it to be absorbed before adding the next. Continue until all the stock is used and you have a creamy risotto. This will take about 20 minutes.
4. Stir through the lemon, butter, parmesan and season with salt and plenty of freshly ground pepper.
5. Finally fold through the parsley and serve hot.

Have a look at more of Angela's weekend recipes

• Margarita pizza
• Pear and blue cheese jalousie