Mean Chicken Risotto

• 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 12 cups arborio rice
• 1 liter chicken stock
• 1 (385 ml) can 2% evaporated milk
• 5 sun-dried tomatoes, finely sliced
• 1 cup frozen peas
• 12 cup shredded parmesan cheese
• cracked black pepper

1. Sprinkle chicken with thyme and cook in a non-stick pan until lightly browned.
2. If you have a sticky pan, you might need to add a bit of oil here.
3. Set chicken aside.
4. Saute mushrooms in 1 tbsp of oil, then set aside.
5. Add remaining 2 tbsp oil to a large saucepan and cook onion, garlic and herbs until mixture is soft and aromatic.
6. Add rice and stir until coated, about 1 or 2 minutes.
7. Add chicken stock and evaporated milk and bring to the boil.
8. Reduce heat and simmer for 20 minutes or until rice is soft and mixture still a bit soupy, stirring frequently.
9. Stir in chicken, mushrooms, peas and tomatoes and cook for 5 minutes or until heated through.
10. Remove from heat and stir through parmesan and pepper.
11. Serve immediately.

chicken breasts, thyme, button mushrooms, olive oil, onion, garlic, mixed italian herbs, arborio rice, chicken stock, milk, tomatoes, frozen peas, parmesan cheese, cracked black pepper

Taken from www.food.com/recipe/mean-chicken-risotto-190510 (may not work)