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Chicken, mushroom and spinach risotto

Name: Chicken, mushroom and spinach risotto
Yield: 4
Ingredients: 1 large Chicken breast, Sliced (Main); 1 ½ cups Risotto rice (Main); 5 large Field mushrooms, Sliced; 1 Tbsp Coconut oil, Or other; 2 Tbsp Butter; 2 cups Baby spinach; 2 dessert spoons Sour cream; 1 cup Parmesan cheese, Grated or 1/2 tasty 1/2 Parmesan; 5 cups Chicken stock; 1 dash Salt & freshly ground pepper; 2 small Onions, Chopped; 2 small Chilli peppers, Finely chopped; 1 bunch Parsley, Chopped; 1 optional Chilli flakes

for 4 people

Reader Recipes

By Jude Harbott

Easy,adaptable,cheap to make and super delicous

1 large	Chicken breast, Sliced (Main)
1 ½ cups	Risotto rice (Main)
5 large	Field mushrooms, Sliced
1 Tbsp	Coconut oil, Or other
2 Tbsp	Butter
2 cups	Baby spinach
2 dessert spoons	Sour cream
1 cup	Parmesan cheese, Grated or 1/2 tasty 1/2 Parmesan
5 cups	Chicken stock
1 dash	Salt & freshly ground pepper
2 small	Onions, Chopped
2 small	Chilli peppers, Finely chopped
1 bunch	Parsley, Chopped
1 optional	Chilli flakes

Heat oil in pan and cook chicken and mushroom Remove from pan once cooked
In same pan melt butter and add onion , sauté. Add rice and cook while stirring for a couple of minutes.
Add a cup of chicken stock ( I made my own - using chicken carcass from last nights dinner! ) Keep stirring in cup of stock at a time while waiting in between as rice absorbs the liquid. This should take about 30 minutes
Add chicken and mushrooms to pan ,stir to combine. Add spinach leaves,cheese,sour cream and parsley Season to taste ,sprinkle chilli flakes on top of serving for an extra zing!