Chicken, Mushroom And Pea Risotto.

• 1 cup fresh peas
• 4 cups chicken stock
• 2 cups water
• 1 cup dry white wine
• 1 tablespoon virgin olive oil
• 300 g button mushrooms, sliced
• 1 medium brown onion, chopped
• 1 garlic clove, crushed
• 2 cups arborio rice
• 2 cups cooked shredded chicken
• 1/4 cup finely grated parmesan cheese
• 1/4 cup coarsely grated smoked cheese

1. Boil peas until tender.
2. Bring stock, water and wine to boil in a large saucepan, cover, keep hot.
3. Heat half the oil in a large frypan.
4. Cook mushrooms, stirring, until soft, remove from pan.
5. Heat remaining oil, cook onion and garlic, stirring, until onion is soft.
6. Add rice, stir to coat in oil mixture.
7. Stir in 1 cup of the stock mixture, cook, stirring, over low heat until liquid is absorbed.
8. Continue adding stock mixture in I cup batches, stirring until absorbed after each addition.
9. Total cooking time should be about 35 minutes or until rice is just tender.
10. Stir in cooked peas, mushrooms, chicken and cheeses, stir until hot.
11. Serve immediately.

fresh peas, chicken stock, water, white wine, virgin olive oil, button mushrooms, brown onion, garlic, arborio rice, chicken, parmesan cheese, cheese

Taken from www.food.com/recipe/chicken-mushroom-and-pea-risotto-524434 (may not work)