Creamy Chicken, Corn And Mushroom Risotto

• 1 tbsp olive oil
• 18 oz chicken breast, cut into 3/4 inch chunks
• 2 1/2 tbsp butter
• 7 oz mushrooms, thinly sliced
• 1 cob corn, kernels removed
• 1 None onion, finely chopped
• 1 clove garlic, minced
• 3.5 oz Arborio rice
• 3 cups chicken stock, warmed with 1 cup water
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley leaves
• 1 tbsp chopped fresh chives
• None None crusty bread, to serve

1. Heat oil in a large saucepan over high heat. Cook chicken for 3-4 mins, until browned. Set aside.
2. Add butter to pan and saute mushrooms, corn, onion and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min to coat. Add hot stock mixture, 1 cup at a time, stirring until all liquid has been absorbed between additions. Cook until rice is tender, about 20 mins.
3. Stir in chicken then remove from heat. Stir in heavy cream, Parmesan and herbs. Season to taste. Serve risotto with crusty bread.

olive oil, chicken, butter, mushrooms, corn, onion, clove garlic, rice, chicken stock, heavy cream, parmesan cheese, parsley, fresh chives, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/33263 (may not work)