Chicken Breast With Stuffed Mushrooms

• 2 tbsp oil
• 1 None medium onion, peeled and chopped finely
• 1/2 cup risotto rice
• 1 pinch saffron
• 2/3 cup white wine
• 1 1/2 cups vegetable stock
• 4 None large mushrooms, stems removed
• 2 None chicken breasts with the skin on
• 1/2 cup frozen peas
• 1/4 cup Parmesan cheese, grated
• 1/4 cup cheddar cheese, grated
• 1 tbsp cornstarch
• None None basil for garnish

1. Heat 1 tbsp of oil in a frying pan and cook the onion. Add the rice and saffron, cook briefly and add 1/4 cup of white wine and 1 cup of stock. Simmer for about 20 mins over a low heat.
2. Bring the remaining stock and wine to a boil and simmer the mushrooms for about 10 minutes. Remove and keep warm.
3. Heat the remaining oil in a frying pan and cook the chicken breast for about 8 mins each side, or until cooked through. Remove the chicken from the pan and keep warm. Drain the cooking fat from the pan and add the stock. Bring it to a boil and stir in the cornstarch to thicken the sauce.
4. Stir the peas and cheddar cheese into the risotto and season to taste. Slice the chicken breast and fill the mushrooms with risotto.
5. Serve the chicken with the sauce and the stuffed mushrooms garnished with basil.

oil, onion, risotto rice, saffron, white wine, vegetable stock, mushrooms, chicken breasts, frozen peas, parmesan cheese, cheddar cheese, cornstarch, basil

Taken from recipes-plus.com/api/v2.0/recipes/28713 (may not work)