Chicken Risotto With Arugula

• 1 (15 oz) can cream of chicken condensed soup
• 2 1/2 tbsp butter
• 1 None onion, finely chopped
• 1 clove garlic, minced
• 5.25 oz Arborio rice
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1.5 oz Parmesan cheese, grated
• 1 tbsp olive oil
• 1 lb chicken breasts, cubed
• 5.25 oz mushrooms, quartered
• 4 cups baby arugula + extra, to serve

1. Bring 4 cups water and soup to a boil. Reduce heat and keep warm.
2. Melt butter in a large saucepan over high heat. Saute onion and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook for 1-2 mins, until almost evaporated. Add a ladle of hot soup and stir continuously until liquid is completely absorbed. Continue adding soup, 1 ladle at a time, until rice is tender, about 20 mins. Remove from heat. Add heavy cream and Parmesan. Season.
3. Meanwhile, heat oil in a frying pan over high heat. Cook chicken for 4-5 mins, until browned and cooked through. Set aside. Saute mushrooms for 2-3 mins, until browned. Add chicken, mushrooms and arugula to risotto. Serve topped with extra arugula.

cream of chicken condensed soup, butter, onion, clove garlic, rice, white wine, heavy cream, parmesan cheese, olive oil, chicken breasts, mushrooms, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/25822 (may not work)